21 July 2010

Cobb Salad with Fresh Herbs (Adapted from Fine Cooking Mag. Aug/Sept '08)

2 heads romaine lettuce cut into bite sized pieces, washed, dried
1 head boston/butter lettuce cut into pieces, washed, dried
3 large avocados
2 1/2 cups grape tomatoes, halved
crumbled gorgonzola (or any other bleu cheese)
4-5 strips of cooked bacon
1/4 - 1/2 cup chopped parsley leaves
1/4 cup chopped chives (quick tip...use kitchen scissors to cut your chives!)
1 recipe Lemon-Red Wine Vinaigrette

Combine all ingredients and toss with dressing to coat.

Lemon - Red Wine Vinaigrette
(This actually called for sherry vinegar, but I didn't really search that hard to find it...and I had red wine vinegar already. So use whichever suits your fancy.)

3/4 cup plus 2 Tbsp extra virgin olive oil
1/4 cup red wine vinegar
2 tsp finely grated lemon zest
1 tsp sugar
1 tsp minced fresh garlic
1/2 tsp dijon mustard
1/2 tsp kosher salt
1/4 tsp worcestershire sauce (or to taste...i can't get enough of this stuff!)
1/4 tsp freshly ground black pepper

Combine all ingredients in a mason jar. Replace lid and shake vigorously before serving. May be stored in fridge for up to 5 days; let come to room temp and shake or whisk before serving.

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