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Ingredients

• Lobster:
• 3 stalks celery, cut into 2-inch pieces
• 1 medium onion, quartered
• 8 sprigs fresh thyme
• 1/4 C. white wine vinegar
• Freshly ground black pepper
• 2 lobsters, each 1 1/2 lb.
• Cobb Dressing:
• 1 shallot, finely chopped
• 2 Tbs. Dijon mustard
• 3 Tbs. balsamic vinegar
• 1 Tbs. sherry vinegar
• 1/3 C. walnut oil
• 1/2 C. vegetable oil
• Salt
• Freshly ground black pepper
• Salad:
• 1/2 lb. sliced smoked bacon, chopped
• 6 hard-boiled eggs, chilled
• 1/2 pound haricots verts or other small fresh green beans, trimmed, cut into 1/4-inch pieces
• 2 ripe avocados
• 2 hearts romaine, trimmed and cut crosswise into 1/2-inch slices
• 1 small head watercress, stemmed and rinsed, leaves separated into bite-sized clusters
• 1/2 lb. mixed yellow and red grape or cherry tomatoes, halved
• 4 oz. Roquefort cheese, crumbled
• Salt

Description

Wolfgang PuckMy Favorite Way To Enjoy Organic Produce When Springtime Comes Around Is In A Big Main-course Salad. I Love To Go Down To One Of Our Local Farmers' Markets In The Los Angeles Area, Or To My Dear Friends At Chino Farm Near San Diego, And

Recipe4Living