Sep 25 2008 - Aug 11 2013

Cobb Salad

250g Romaine Lettuce
125g Green Leaf Lettuce
125g Watercress
4 Avocados
16 Bacon Slices
350g Roquefort Cheese, Crumbled
350g Julienne Roasted Turkey Breast
500g Tomato Concassee
4 Chopped Hard Boiled Eggs
500ml Dijon Mustard Vinaigrette
  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 saute 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-style mustard, serve on the side.

*Yields 8 entree servings.*

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