basically a huge cobb salad.
very old hollywood & oh so pretty.
while ours isn’t entirely authentic (we weren’t going to buy three kinds of greens before we left for a week’s vacation, and blanching tomatoes just to peel them a little ridiculous here) it was, in fact, every bit as delicious.
adapted slightly from smitten kitchen
(makes 4 very large servings)
FOR THE DRESSING:
3/8 cup canola oil
1/8 cup extra virgin olive oil
1/8 cup red wine vinegar
1/2 tablespoon freshly squeezed lemon juice
pinch dry mustard
dash worcestershire sauce
1 small clove garlic, finely minced
salt & freshly ground pepper to taste
FOR THE SALAD:
1 head romaine lettuce, chopped
1/2 bunch watercress, stems removed & chopped
2 oz blue cheese, crumbled
6 strips bacon, cooked crisp & crumbled
3 hard boiled eggs, chopped roughly into 1/2 inch pieces
2 medium tomatoes, seeded & cut into 1/2 inch cubes
1 boneless, skinless chicken breast, cooked & cut into 1/2 inch cubes
1 avocado, cut into 1/2 inch cubes
salt & pepper to taste
2 tablespoons chives, finely minced
1. add all the dressing ingredients to a blender pitcher and puree until thoroughly combined. set aside.
2. grab your largest platter & arrange the romaine and watercress to cover the entire platter. now roll up your sleeves and arrange the blue cheese, bacon, eggs, tomatoes, chicken & avocado in nice big stripes across the platter. the best way to do this is with your hands, so dig in.
3. season with salt & pepper, drizzle with prepared dressing & sprinkle the mixed chives all over the top.