Chopped Cobb Salad with Roquefort Dressing
Published by Houghton Mifflin Harcourt
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.
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.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecheesy, creamy, crisp, savory
Type of Dishmain course salad
- 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)
Stir sour cream, mayonnaise, and vinegar together in bowl with rubber spatula. Add Roquefort and mix, mashing about half of Roquefort into mayonnaise mixture.
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.
Serve, with the Roquefort dressing passed on the side.
2005 Leslie Revsin