Cobb Salad

• 2 cups romaine lettuce, finely chopped
• 2 cups boston lettuce, finely chopped
• 2 cups iceberg lettuce, finely chopped
• 1 cup watercress, chopped, discard coarse stems
• 3 ripe avocados (preferably Haas)
• 3 cups cooked chicken breasts, finely diced (a rotiesserie chicken from the grocer is a time saver)
• 6 slices lean bacon, cooked and crumbled
• 1 large tomatoes, seeded and chopped fine
• 1 large hard-boiled egg, chopped fine
• 2 tablespoons fresh chives, chopped
• 13 cup red wine vinegar
• 1 tablespoon Dijon mustard
• salt & freshly ground black pepper
• 23 cup crisco vegetable oil
• 12 cup Roquefort cheese, crumbled

1. Toss together, lettuces, and watercress in a large salad bowl.
2. Halve, pit and peel avocados and cut them into 1/2-inch pieces.
3. Arrange chicken, bacon, tomato and avacodo decoratively over the greens.
4. Garnish the salad with the chopped egg and chives.
5. DRESSING: Whisk together vinegar, mustard, salt and pepper to taste.
6. Add oil in a slow stream, continuously whisking.
7. Whisk dressing untl thick and blended.
8. Stir in Roquefort.
9. Whisk dressing again and pour over the salad.
10. Toss well just before serving.

romaine lettuce, boston lettuce, iceberg lettuce, coarse stems, avocados, chicken breasts, lean bacon, tomatoes, egg, fresh chives, red wine vinegar, mustard, salt, vegetable oil, roquefort cheese

Taken from www.food.com/recipe/cobb-salad-431061 (may not work)