Easy cobb salad recipe

Composed Cobb Salad with Blue Cheese Vinaigrette
Serves 4

Vinaigrette

• 1 garlic clove
• 4 anchovy fillets
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine or balsamic vinegar
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra virgin olive oil

Salad

• 1 head green or red leaf lettuce, washed, dried and torn into bite size pieces
• 1 head butter or Bibb lettuce, washed, dried and torn into bite size pieces
• 8 slices bacon, cooked and crumbled
• 3 ripe avocados, diced
• 1 1/2 pounds cooked chicken or turkey breast, sliced
• 1 pint cherry or grape tomatoes, halved
• 2 hard-boiled eggs, finely chopped
• 2 tablespoons snipped fresh chives
• 1/2 cup blue cheese such as Danish Blue, Maytag Blue, or Roquefort, finely crumbled

Vinaigrette: Place the garlic and anchovies in a food processor and process to a paste. Add the mustard, vinegar, oregano and pepper. With the motor running, pour the olive oil through the feed tube to make a creamy dressing. Set aside or refrigerate up to a week.

Salad: In a large bowl, toss together the lettuces. Arrange on a large platter. Lay the remaining ingredients in rows on top of the lettuce in an artful pattern. Drizzle with dressing.

For individual servings, divide the lettuce among 4 large chilled dinner plates. Artfully arrange the remaining ingredients on top of the lettuce and drizzle each salad with dressing.