Cobb Salad

Ingredients

• 0.5 head the of 1 cos lettuce 
• 0.5 head boston lettuce 
• 1 small bunch frisée (curly endive)
• 6 slices bacon 
• 2  avocados ripe peeled cut into 1/2-inch pieces
• 1  chicken breast diced whole boneless skinless cooked halved () (see How to Poach Chicken)
• 1  tomatoes seeded chopped fine
• 2 large hardboiled eggs white hard boiled separated finely chopped (see How to Make Eggs)
• 2 tablespoons chives fresh chopped
• 0.3 cup red-wine vinegar 
• 1 tablespoon mustard dijon-style
• 1 teaspoons sugar 
• 4 servings salt and pepper 
• 0.7 cup olive oil extra virgin 
• 0.5 cup roquefort finely grated

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Cook the bacon in a skillet on medium heat until crisp on both sides.
2. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.
3. Toss the various lettuces: In a large salad bowl, toss together well the various lettuces and watercress.
4. Compose the salad: Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the chopped egg and the chives.
5. Make the vinaigrette: In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.
6. Stir in the Roquefort.
7. Add sugar to taste, 1/2 teaspoon at a time.
8. Whisk the dressing.
9. Serve separately or toss in with the salad.