Cobb Salad Platter
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4 | Gluten Free
- For the salad:
- 4 slices bacon (optional)
- 1 cucumber
- 1 pint cherry or grape tomatoes
- 2 to 3 hearts of romaine
- 1 avocado
- 4 ounces of your favorite blue cheese
- 8 fresh chives
- For the vinaigrette:
- 1½ teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the salad (if you’re using bacon), in a medium skillet, cook the bacon over medium heat for 6 to 8 minutes, until crisp. Transfer to a paper towel-lined plate.
Slice the cucumber in half lengthwise then slice crosswise into small pieces. Cut the tomatoes in half.
Separate the romaine leaves and place them on a large serving platter. Scatter the cucumber and tomatoes over the romaine.
Cut the avocado in half and remove the pit. Without cutting through the skin, dice the avocado. Scoop out the pieces and scatter over the salad. Crumble the blue cheese and bacon over the top. Use scissors to snip the chives over the top.
To make the vinaigrette, in a small bowl, whisk together the mustard, vinegar, oil, salt, and pepper. Drizzle over the salad.
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