Classic California Cobb Salad

There’s nothing very unusual about this traditional Cobb salad – it’s just as good as they get.  The combination of blue cheese and avocado is one that people can’t seem to get enough of, then add the bacon and forget about it.  Whether we make a Cobb wrap, sandwich, a soft taco, or this salad at the Market, it’ll be the first thing to go during the lunch rush.

Serves 4 to 6

1 head romaine lettuce, washed and torn or chopped into 1-inch pieces

5 ounces arugula, washed, stems removed, and drained (about 3 cups leaves)

Red Wine Vinaigrette with Chives (recipe follows)

Sea salt and freshly ground black pepper to taste

4 large hard-boiled eggs, peeled and coarsely chopped

6 slices bacon, fried until crisp, drained on paper towels, and crumbled

1 cucumber, halved, seeded, and cut diagonally into 1/4-inch slices

2 avocados, halved, pitted, and cut into 1/2-inch cubes

4 cooked boneless skinless chicken breast halves (about 1.5 pounds), sliced 1/4 inch thick

2 tomatoes (about 1 pound), cored and chopped

1 cup crumbled blue cheese (about 4 ounces)

1. Place the romaine and arugula in a large bowl, drizzle with 1/4 cup of the vinaigrette, and toss gently.  Season with salt and pepper.
2. Heap the greens on a large platter or divide them evenly among four to six individual plates.  Arrange the chopped eggs, bacon, cucumber, avocado, chicken, tomatoes, and cheese in distinct rows over the greens.  Drizzle with 1/4 cup of the remaining vinaigrette (or more to taste) and serve immediately.

Red Wine Vinaigrette with Chives

Makes about 3/4 cup

1/3 cup red wine vinegar

2 teaspoons Dijon mustard

1/2 cup extra-virgin olive oil

2 tablespoons chopped fresh chives

Sea salt and freshly ground black pepper to taste

Whisk the vinegar and mustard together in a small bowl.  Add the olive oil in a slow, steady stream, whisking constantly until all is incorporated.  Stir in the chives and salt and pepper.  This vinaigrette will keep for up to 1 week refrigerated in an airtight container.  If you’re making it for later use, add the chopped chives just before serving.