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Swifty's Cobb Salad

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This Mortimer's classic is a hybrid of a Cobb salad and a chopped salad.

  1. 2 bunches of stemmed watercress
  2. 1 medium head romaine lettuce
  3. 1 medium head Boston lettuce
  4. 3/4 pound diced cooked chicken
  5. 8 slices crumbled crisp bacon
  6. 3 chopped hard-cooked eggs
  7. 2 diced tomatoes
  8. 1 diced Hass avocado
  9. 8 chopped chives
  10. 2 ounces crumbled Roquefort cheese
  11. 1 minced garlic clove
  12. 1 teaspoon Dijon mustard
  13. 1 tablespoon mayonnaise
  14. 3 tablespoons red wine vinegar
  15. 1/4 cup extra-virgin olive oil
  16. Salt and pepper
  1. Chop 2 bunches of stemmed watercress and 1 medium head each of romaine and Boston lettuce. Toss with 3/4 pound diced cooked chicken, 8 slices crumbled crisp bacon, 3 chopped hard-cooked eggs, 2 diced tomatoes, 1 diced Hass avocado, 8 chopped chives and 2 ounces crumbled Roquefort cheese. In a small bowl, mix 1 minced garlic clove, 1 teaspoon Dijon mustard and 1 tablespoon mayonnaise. Add 3 tablespoons red wine vinegar, 1/4 cup extra-virgin olive oil and salt and pepper. Pour the dressing over the salad, toss and serve immediately.


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