Italian Cobb Salad

• 1 Hass avocado
• Juice of 1/4 lemon
• 1/2 head radicchio, thinly sliced
• 3 tablespoons Sherry Vinaigrette
• Maldon sea salt and freshly ground black pepper
• 2 Belgian endive, cut into 1/8-inch-wide slices
• 2 bunches watercress, larger stems removed, rinsed and dried
• 2 eggs, boiled for 10 minutes, chilled, peeled, and chopped
• 4 thin slices (about 2 ounces) prosciutto di Parma, julienned
• 1 boneless, skinless chicken breast, roasted or grilled, chopped
• 2 tomatoes, peeled , seeded, and diced
• 3/4 cup Blue Cheese Dressing

1. Halve and pit the avocado.
2. Scoop out the flesh and cut into 1/4-inch dice, then toss with the lemon juice.
3. Toss the radicchio in a large bowl with 1 tablespoon of the sherry vinaigrette and a pinch each of sea salt and pepper.
4. Arrange in a band on the left side of four large plates.
5. Repeat with the endive and then the watercress, arranging a band of endive in the center of each plate and the watercress on the right side.
6. Season the avocado with salt and pepper and arrange in a little band on top of the endive.
7. Place a band of egg on top of the radicchio and a band of prosciutto and roasted or grilled chicken on the watercress.
8. Scatter the tomatoes around, ladle the blue cheese dressing over, and serve.

avocado, lemon, head radicchio, sherry vinaigrette, salt, endive, bunches, eggs, thin, chicken, tomatoes, blue cheese dressing

Taken from www.cookstr.com/recipes/italian-cobb-salad (may not work)