• 1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 Cups)
  • 1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups)
  • 1 small bunch of curly endive, rinsed, spun dry & chopped fine (about 4 cups)
  • 1/2 bunch of watercress, coarse stems discarded & the watercress, rinsed, spun dry & chopped fine, (about 2 cups)
  • 6 slices lean bacon, chopped fine
  • 3 ripe avacados, (preferably California)
  • 2 whole skinlesss, boneless chicken breasts (about 1-1/2 lbs. total), halved, cooked & diced fine
  • 1 tomato, seeded & chopped fine
  • 1/2 hard-boiled large egg, seperated, the yolk grated fine & the white grated fine
  • 2 T. chopped fresh chives
  • 1/3 C. red wine vinegar
  • 1 T. Dijon-style mustard
  • 2/3 C. olive oil
  • 1/2 C. finely grated Roquefort


In a large salad bowl toss together well the romaine, Boston lettuce, curly endive and watercress. In a skillet cook the bacon over moderate heat, stirring until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit & peel the avacados & cut them into 1/2-inch pieces. Arrange the chicken, the bacon, tomato, and the avacado decoratively over the greens and garnish the salad with the grated egg & chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking & whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad and toss the salad well

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Submitted 6/13/05.
Source: Gourmet Magazine January 1991
Submitted By: Jan
Cobb Salad