Recipe - Frans Cobb Salad

DRESSING
One half teaspoon Dry mustard
One fourth teaspoon Sugar
One half teaspoon Salt
One half teaspoon Fresh ground pepper
1 small Garlic clove, finely chopped
One fourth cup Red wine vinegar
or
One fourth cup Balsamic vinegar
1 tablespoon Lemon juice
1 teaspoon Worcestershire sauce
2/3 cup Olive oil

SALAD
1 Head butter lettuce
6 cup Crispy lettuce, shredded
1 bn Watercress, finely chopped
1 Chicken breast, cooked
;skinned, boned and minced
6 sl Bacon, crisply cooked
;crumbled
3 Hardcooked eggs, minced
3 md Tomatoes, peeled
;seeded and minced
1 Ripe avocado
;peeled and minced
One half cup Roquefort or Bleu cheese
;crumbled
2 tablespoon Chives, chopped

Whisk dressing ingredients together; set aside.

Line individual salad plates or a large platter with butter lettuce leaves.
Spread shredded lettuce and watercress over butter lettuce leaves. Arrange
chicken, bacon, eggs, tomatoes, and avocado in rows on top of lettuce.
Sprinkle with cheese and chives. Serve arranged salad and add dressing at
the table.

From 1993 "Shepherd's Garden Seeds Catalog," pg. 23. Posted by Cathy
Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini