Forestiere Cobb Salad

The warmer weather  is coming soon and this will get you thinking how to have a wonderful, light meal. This could be one of the best.

  • 1 lb. Black Forest ham, julienned
  • 2 avocados, halved, cut into 1/2 inch cubes
  • 1 head romaine lettuce, cut crosswise and then into 1/2 inch wide slices (8 cups approx.)
  • 6 bacon slices, cooked until crisp, drained and finely chopped
  • 3 medium tomatoes, seeded and cut into 1/2 inch pieces
  • 3 oz. goat cheese (3/4 cup)
  • 2 bunch watercress, stems removed
  • 2 hardboiled eggs, each one cut in 8 pieces

In a large, but pretty bowl, spread the romaine lettuce over the bottom and now sprinkle on the bacon. Carefully, layer each item carefully out so that each layer is one item.

Dressing

  • 3 tbsp. Fig Balsamic vinegar
  • 1 tbsp. freshly squeezed lemon juice
  • 2 tsp. Dijon mustard
  • 1 garlic clove, minced
  • pinch of salt and pepper
  • 1/2 tsp. sugar
  • 1/2 cup really good quality olive oil

Whisk all the ingredients together to ensure all is blended and pour over the salad. Toss lightly and serve with warm Brioche buns and a glass of chilled white wine.

If lucky enough to be on the deck, enjoy, enjoy enjoy.

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