Tested and Perfected by Food and Wine
Country Club Salad with Two Dressings
© Stephanie Meyer

Country Club Salad with Two Dressings

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 4

Andrew Zimmern elevates his bacon-rich Cobb salad by serving it with two delicious homemade dressings: tangy blue cheese and vibrant Green Goddess.

Green Goddess Dressing

  1. 1 cup lightly packed parsley leaves
  2. 3 scallions, chopped
  3. 6 anchovy fillets in oil, drained and chopped
  4. 3 tablespoons lightly packed tarragon leaves
  5. 3 large basil leaves
  6. 2 tablespoons fresh lemon juice
  7. 1 tablespoon minced shallot
  8. 1 1/2 teaspoons Worcestershire sauce
  9. 1 teaspoon white vinegar
  10. 1 small garlic clove
  11. 3/4 cup mayonnaise
  12. Kosher salt
  13. Freshly ground pepper

Blue Cheese Dressing

  1. 4 ounces Maytag blue cheese ( 1/2 cup)
  2. 1/4 cup sour cream
  3. 1/4 cup mayonnaise
  4. 2 tablespoons buttermilk
  5. 1 tablespoon red wine vinegar
  6. 1 1/2 teaspoons Worcestershire sauce
  7. 1 teaspoon fresh lemon juice
  8. 1 tablespoon finely chopped parsley
  9. 1 tablespoon finely chopped chives
  10. Kosher salt
  11. Freshly ground pepper

Salad

  1. 1/4 pound rustic Italian bread, torn into bite-size pieces
  2. 1/4 pound thinly sliced bacon
  3. 2 romaine hearts, halved lengthwise through the core
  4. 3/4 cup thinly sliced cherry or grape tomatoes
  5. 2 hard-cooked eggs, peeled and chopped
  6. Finely chopped parsley, for garnish
  1. MAKE THE GREEN GODDESS DRESSING In a food processor, combine all of the ingredients except the mayonnaise, salt and pepper; pulse until very finely chopped. Add the mayonnaise and puree until nearly smooth and pale green. Scrape the dressing into a bowl and season with salt and pepper. Cover and refrigerate until the flavors meld and the dressing is well chilled, at least 1 hour.
  2. MEANWHILE, MAKE THE BLUE CHEESE DRESSING In a food processor, combine all of the ingredients except the parsley, chives, salt and pepper; pulse until nearly smooth. Add the herbs and pulse to incorporate. Scrape the dressing into a bowl and season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.
  3. PREPARE THE SALAD Preheat the oven to 375°. Spread the bread on a rimmed baking sheet and bake for about 15 minutes, until golden and crisp. Let the croutons cool, then transfer to a plate.
  4. On the rimmed baking sheet, arrange the bacon strips in a single layer. Bake for 15 to 20 minutes, until the bacon is browned but not completely crisp. Transfer the bacon to paper towels to drain and cool, then thinly slice crosswise.
  5. Arrange the romaine hearts on plates or a platter. Scatter the croutons, bacon, tomatoes, eggs and parsley on top. Serve the salad, passing the two dressings at the table.
Make Ahead The blue cheese and green goddess dressings can be refrigerated for up to 3 days.