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Thread: Cobb Salad

  1. #1
    Administrator Chef's Avatar
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    May 2007
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    Cobb Salad

    8 ounces romaine lettuce
    4 ounces green leaf lettuce
    4 ounces watercress
    4 avocados
    16 bacon slices
    1 pound roquefort cheese, crumbled
    1 pound turkey breast, roasted, julienne
    1 pound tomato, concassé
    4 eggs, hard-cooked, chopped
    24 ounces dijon mustard vinaigrette
    Servings: 8
    1. Tear, wash and dry the lettuces. Pick over and wash the watercress.

    2. Pit, peel and cut the avocados into wedges.

    3. Dice the bacon and cook in a sauté pan until crisp. Remove and drain well.

    4. Toss the salad greens together and arrange each of the garnishes on top in an artistic fashion.

    5. Prepare a simple vinaigrette dressing using Dijon mustard; serve on the side.
    Last edited by Chef; February 19th, 2008 at 11:51 PM.

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