Classic Cobb Salad
3/4 cup olive or canola oil
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire
1/4 teaspoon sugar
1 clove garlic, minced
salt and freshly ground black pepper
2 to 3 hearts of romaine lettuce, chopped
3/4 cup bleu cheese, crumbled
8 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and chopped
1 cup seeded and diced tomatoes
2 to 3 cups cooked and cubed chicken or turkey breast
1 avocado, cut into 1/2-inch cubes
1/2 cup sliced black olives (optional)
To make the dressing:
Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a jar with a lid. Shake well.
To make the salad:
On a very large platter or 4 individual plates, arrange the lettuce. Top with bleu cheese, bacon, eggs, tomatoes, chicken, avocado and olives arranging on top of the lettuce in neat rows. To serve, drizzle salad with dressing.
You can also layer the salad in glass canning jars. Place a little of the dressing on the bottom first and then top with lettuce and remaining ingredients. Shake jars right before eating to coat with the dressing. Any extra salad dressing keeps in the refrigerator, for up to one week.