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Cobb Salad
Ingredients
| * | 1 head green leaf lettuce |
| * | 1 head Boston lettuce |
| * | 1 head radicchio |
| * | 1 head frisee |
| * | 3 avocados |
| * | 6 eggs, hard cooked |
| * | 6 pieces 8 oz. chicken breast, grilled |
| * | 9 oz. Vermont "Jersey" Blue Cheese |
| * | 2 tomatoes, 6 wedges each |
| * | 12 pieces Vermont double smoked bacon |
| * | Buttermilk Dressing |
Instructions
| 1 | Wash and spin-dry lettuces. |
| 2 | Cut avocados in half, remove skin and pits, slice each half, lengthwise, into 6-7 strips. Slice and fan eggs and chicken. Crumble blue cheese over chicken. |
| 3 | Divide lettuces on 6 large plates. Arrange tomato wedges, avocados, eggs, chicken, blue cheese and bacon around the greens. Drizzle each salad with 2 oz. of dressing. Serve immediately. |
Source
Chef Daniel Jackson, The Woodstock Inn & Resort, Woodstock, VT