Cobb Salad

While on holiday we love to try the local food, and every holiday we take seems to add a new dish to our repertoire. Each time we eat it, it brings back the holiday memories. And Cobb salad brings back memories of both Boston and San Francisco. In Boston, we ate it in the Boston Cheesecake Factory and in San Francisco at a farmers market. Both times we loved it, so here is my take on it.

The salad bowl is filled with torn Romaine hearts, then topped with diced poached chicken, coarsely chopped boiled egg, diced tomato, diced avocado, crisply fried and crumbled bacon, chopped watercress, crumbled Roquefort and finely chopped parley and chives. Quantities depend on what you have, what you fancy and how many of you there are!

To make a dressing (serves 4-6) to serve on the side,  whisk together

4 tbs red wine vinegar
1 tsp Worcester sauce
1 tsp Dijon mustard
seasoning to taste

Then crumble in 25g Roquefort cheese, crushing it with the back of a fork so that as much of it blends into the dressing as possible. Slowly add 6 tbs extra virgin olive oil, whisking constantly.

This dressing is quite a thin one, with a lot more vinegar than we are used to, but it seems to balance the large amount of protein in the salad much better than a classic vinaigrette would.