Cobb Salad

The cobb salad is one of the most world-famous American dishes. Here's a fresh take, with all the original appeal and an extra-special presentation technique.

Prep/Total time: 40 min.    Makes: 6 servings  (1 1/4 c. dressing)

• 1/4 c. red wine vinegar
• 2 tsp. salt
• 1 tsp. lemon juice
• 1 small garlic clove, minced
• 3/4 tsp. coarsely ground pepper
• 3/4 tsp. Worcestershire sauce
• 1/4 tsp. sugar
• 1/4 tsp. ground mustard
• 3/4 c. canola oil
• 1/4 c. olive oil

SALAD

• 6 1/2 c. torn romaine
• 2 1/2 c. torn curly endive
• 1 bunch watercress (4 oz.), trimmed, divided
• 2 cooked chicken breasts, chopped
• 2 med. tomatoes, seeded and chopped
• 1 med. ripe avocado, peeled and chopped
• 3 hard-cooked eggs, chopped
• 1/2 c. crumbled blue or Roquefort cheese
• 6 bacon strips, cooked and crumbled
• 2 Tbs. minced fresh chives

1. In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream.
2. In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
3. Serve with dressing.