Cobb Salad

Recipe courtesy of Chuck Hughes
Show: Chuck's Day Off Episode: The Concert Promoter

Photo: Cobb Salad

TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

SALAD:
  • 8 slices thick-cut bacon, cubed
  • 2 cups/500ml watercress
  • 1/2 cup/125ml crumbled blue cheese
  • 6 hard-boiled eggs, peeled and sliced
  • 2 avocados, pitted, peeled and cubed
  • 2 tomatoes, cubed
  • 1 head iceberg lettuce, cut into wedges
  • Salt and freshly ground black pepper
    DRESSING:
    • 2 hard-boiled egg yolks
    • 1 tablespoon/15ml Dijon mustard
    • 1 tablespoon/15ml pure maple syrup
    • 1 tablespoon/15ml red wine vinegar
    • 1 tablespoon/15ml Worcestershire sauce
    • 1/2 cup/125ml olive oil
    • 2 tablespoons/30ml finely chopped fresh chives
    • Salt and freshly ground black pepper
    recipe tools

    Directions

    For the salad: Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain.

    Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper.

    For the dressing: In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml) water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper.

    To serve, drizzle the dressing over the salad.
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