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Cobb Salad
Makes 6 Entr
*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
1Wash and spin-dry lettuces.
2Cut 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.
3Divide 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.
Chef Daniel Jackson, The Woodstock Inn & Resort, Woodstock, VT