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sliced tomato, cabbage, and avocado fruits

Cobb Salad with Poached Eggs

Created at Brown Derby Restaurant in Hollywood, this bulked up California Cobb salad is a flavorful and satisfying iteration of the classic dish.
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Course Salad
Servings 6

Ingredients
  

FOR THE VINAIGRETTE

  • 1  tablespoon  Dijon mustard
  • ¼  cup  red-wine vinegar
  • 2  teaspoons  Worcestershire sauce
  • 1  garlic clove
  • ½  teaspoon  coarse salt
  • ½  cup  extra-virgin olive oil
  • ¼  teaspoon  ground black pepper

FOR THE SALAD

  • 1  head  romaine lettuce washed, dried, and chopped
  • 1  head  butter lettuce washed, dried, and chopped
  • 2 8 ounce chicken breasts poached or grilled
  • 6  strips bacon cooked crisp and chopped
  • 2  medium tomatoes chopped
  • 4  hard-boiled eggs peeled and quartered lengthwise
  • 1  avocado peeled and chopped
  • 4  ounces  Roquefort cheese crumbled
  • ¼  cup  fresh chives chopped

Instructions
 

  • Spread the lettuce out on the bottom of a large rectangle platter. Working from one narrow side of the platter to the other, place the remaining ingredients over the lettuce in rows of stripes. Chill in the refrigerator until ready to serve.
  • Make the vinaigrette: In a medium bowl, whisk together the mustard, vinegar, and Worcestershire sauce. Mince the garlic with salt and mash with the side of a knife until it becomes a paste. Add it to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream until thick and creamy. Whisk in the pepper and pour over the salad.