Lobster Cobb Salad
By
Wolfgang Puck
I N G R
E D I E N T S
Salad
2 heads Romaine lettuce, chiffonade (cut into thin strips)
2 heads Watercress
1 lb cooked lobster meat, diced
1/2 lb cooked bacon, chopped
1/2 lb green beans, 1/2 inch cut
2 medium sized tomatoes, diced
6 hard-boiled eggs, separated into yolks and whites, chopped
2 avocados, diced
1/4 lb Roquefort cheese
1/4 cup balsamic vinaigrette (Its the salad dressing - see recipe below)
Balsamic Vinaigrette
1/4 cup balsamic vinegar
2 tbsp sherry vinegar
1 tbsp. Dijon mustard
1 tbsp. chopped shallots
1/2 cup + 2 tbsp extra virgin olive oil
salt + pepper to taste
I N
S T R U C T I O N S
Dressing
Mix both vinegars with Dijon mustard and shallots. Whisk in olive
oil and season with salt and pepper.
Salad
Mix Romaine, watercress, Roquefort, balsamic vinaigrette and put in
large salad or soup plate.
Top greens with all the remaining ingredients, making stripes layered
across the greens.
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