Recipe courtesy of Chuck Hughes
Cobb Salad
Total:
35 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
25 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

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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