The Original Cobb Salad

Serves: 2

Mckayla Mann

1 January 1970

Based on User reviews:

41

Spice

50

Sweetness

51

Sourness

39

mins

Prep time (avg)

4.2

Difficulty

Ingredients:

2

Chicken Breasts (cooked and finely diced)

30 g

Iceberg Lettuce (washed and chopped)

30 g

Romaine Lettuce (washed and chopped)

60 g

Tomato (washed and chopped)

1

Avocado (thinly sliced)

60 g

Bacon (cooked and finely chopped)

60 g

Hard Boiled Egg (finely chopped)

60 g

Roquefort Cheese (grated)

2

Egg Yolks

2 cups

Olive Oil

1

Lemon (juiced)

3 tbsps

Worcestershire Sauce

1 tbsp

Dijon Mustard

1 clove

Garlic (minced)

1 cup

Water

1

Salt

1

Black Pepper (to taste)

Directions:

1

Place greens in bowl

2

Arrange all other ingredients attractively across greens

3

Add dressing when ready to serve

4

Whip eggs vigorously until yolks turn pale yellow

5

Slowly incorporate oil to form an emulsion

6

Add remaining ingredients and season with salt and pepper