Cobb Salad

I planned the Cobb salad since we still had some leftover chicken.  My daughter loves it when we have Cobb salad because that means we’re cooking bacon so she gets poached eggs and bacon for dinner.  I also used another one of my flavored olive oils from E.N. Olivier in the dressing – I used the basil infused and it gave it a wonderful flavor.  (It’s still good with regular olive oil.)  Here is what I did – you can certainly adapt ingredients to what you like and/or what you happen to have on hand:

Cobb Salad

Dressing

• 1 shallot, minced
• 3 TB olive oil (I used a flavored olive oil but plain is fine)
• 2 tsp white wine vinegar
• 1 tsp lemon juice
• 1/2 tsp Dijon mustard

Shake all ingredients in a jar.

Salad

• lettuce (I used Mache but use what you like)
• cooked bacon crumbled
• hardboiled eggs chopped
• avocado chopped
• grape tomatoes, halved
• blue cheese, chopped
• cooked chicken, chopped (I also make this salad with cooked shrimp instead of chicken)

Toss lettuce with dressing and place on plates.  Top with chopped ingredients in rows.  Serve.

Cobb salad