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
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
- Tear, wash and dry the lettuces. Pick over and wash the watercress.
- Pit, peel and cut the avocados into wedges.
- Dice the bacon and cook in a saute pan until crisp. Remove and drain well.
- Toss the salad greens together and arrange each of the garnishes on top in an artistic fashion.
- Prepare a simple vinaigrette dressing using Dijon-style mustard, serve on the side.
*Yields 8 entree servings.*