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Ingredients

• for the dressing:
• 3⁄4 cup canola oil
• 1⁄4 cup extra-virgin olive oil
• 1⁄4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 3⁄4 teaspoon dry mustard
• 1⁄2 teaspoon worcestershire
• 1⁄4 teaspoon sugar
• 1 clove garlic, minced
• sea salt and freshly ground black pepper
• for the salad:
• 1⁄2 head iceberg lettuce, cored and shredded
• 1⁄2 head romaine lettuce, chopped
• 1⁄2 bunch watercress, stems trimmed, chopped
• 2 ounces blue cheese, preferably roquefort, crumbled
• 6 strips cooked bacon, roughly chopped
• 3 hard-boiled eggs, peeled and cut into 1⁄2-inch cubes
• 2 medium tomatoes, peeled, seeded, and cut into 1⁄2-inch cubes
• 1 boneless skinless chicken breast, cooked and cut into 1⁄2-inch cubes
• 1 avocado, peeled, pitted, and cut into 1⁄2-inch cubes
• sea salt and freshly ground black pepper
• 2 tablespoons. minced chives

Description

A Salad Recipe For Cobb Salad

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