California Cobb Salad Recipe

• 24 ounces salmon fillet
• 12 ounces Romaine lettuce hearts, chopped
• 4 hard boiled eggs, diced
• 4 slices cooked bacon, diced
• 2 avocados, peeled, cored, and sliced
• 1/2 pint cherry tomatoes, cut in half
• 3 ounces goat cheese, crumbled
• Olive oil
• Salt and pepper
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/3 teaspoon Worchestire sauce
• 1/2 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• Salt and pepper to taste

1. Heat a grill pan over medium high heat. Brush salmon with olive oil and season both sides with salt and pepper. Grill salmon until just cooked through, about 4 minutes per side depending on thickness. Set aside.
2. Place lettuce, eggs, bacon, avocados, cherry tomatoes, and goat cheese in a large bowl. Toss to combine.
3. In a medium bowl, whisk together all ingredients for dressing. Season with salt and pepper to taste.
4. Pour dressing over lettuce mixture and toss to combine.
5. Cut salmon into 4 pieces. Divide salad between 4 bowls, topping each bowl with a piece of salmon.

salmon fillet, hearts, eggs, bacon, avocados, cherry tomatoes, goat cheese, olive oil, salt, extra virgin olive oil, red wine vinegar, lemon juice, worchestire sauce, mustard, garlic, salt

Taken from www.seriouseats.com/recipes/2012/01/california-cobb-salad-recipe.html (may not work)