← Back to Search Results
American, European
Chopped Cobb Salad with Roquefort Dressing

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Here are the basic elements of the famous Cobb salad, put together in a slightly different way. Instead of crumbled blue cheese as a component, why not make a thick, tangy Roquefort dressing to top each serving? Use leftover roasted chicken breast or meat from a supermarket rotisserie bird.

Yield: 4 servings

Ingredients

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 teaspoons red wine vinegar
  • ½ cup (2 ounces) crumbled Roquefort cheese
  • 1 romaine lettuce heart, about 5½ ounces
  • 2 cups bite-size roasted chicken, about 10 ounces
  • ½ pint grape tomatoes
  • 2 ripe avocados, pitted, peeled, and cut into ¾-inch dice (see Notes)

Directions

1. Stir sour cream, mayonnaise, and vinegar together in bowl with rubber spatula. Add Roquefort and mix, mashing about half of Roquefort into mayonnaise mixture.

2. Cut romaine heart crosswise into ½-inch-wide strips; discard lettuce core. Rinse and dry lettuce strips. Place in bowl with chicken, tomatoes, and avocados.

3. Serve, with the Roquefort dressing passed on the side.

Notes

To peel an avocado, first be sure it is ripe; it should give to slight pressure when squeezed. Cut the avocado in half lengthwise, through the stem end, all the way around. Twist apart the 2 halves, and the pit will remain in one half. Whack the pit with the sharp edge of a sharp knife—the blade should stick in the pit. Twist the knife to lift out the pit, pluck it off the blade, and discard it. Use a large metal serving spoon to scoop the avocado flesh in one piece from of each half; discard the peel.


© 2005 Leslie Revsin
 

Nutritional Information

Nutrients per serving (% daily value)

596kcal (30%)
163mg (16%)
24mg (40%)
313mcg RAE (10%)
889mg
61mg
24g
3g
8g
13g
91mg (30%)
497mg (21%)
13g (64%)
51g (79%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cooking-for-friends Cooking for Friends
by Gordon Ramsay
cook-with-jamie Cook with Jamie
by Jamie Oliver
lidias-italy Lidia's Italy
by Lidia Bastianich
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?