Adventures Recipes

Monday, February 06, 2006

California Cobb Salad

California Cobb Salad
adapted from Fresh Everday by Sara Foster

1 head romaine lettuce or red leaf lettuce, washed and torn
5 ounces arugula, washed, stems removed, and dried
4 large eggs, hard-boiled, peeled and chopped
6 slices bacon, fried, crumbled
1 cucumber, halved and seeded then sliced into 1/4 inch slices
2 avocado, halved and pitted, and cubed
8 ounces grape tomatoes, halved
1 cup blue cheese, crumbled
Red Wine Vinaigrette with Chives
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 tablespoons fresh chives, chopped
salt, to taste
freshly ground black pepper, to taste

1. TO MAKE THE VINAIGRETTE: Whisk the vinegar and the mustard together in a small bowl. Whisk in the oil in a steady stream until all is incorporated. Stir in the chives, salt, and pepper. This will keep tightly covered in the refrigerator for 1 week.
2. Place the lettuce and arugula in a large bowl, drizzle with 1/4 cup of the vinaigrette, and toss gently. Season with salt and pepper.
3. Heap the greens on a large platter or divide them evenly among four plates. Arrange the chopped eggs, bacon, cucumber, avocado, tomatoes, and cheese in distinct rows over the greens. Drizzle with more vinaigrette to taste and serve immediately.


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