The Original Cobb Salad

• 2 chicken breasts, cooked and finely diced
• 1 ounce iceberg lettuce, washed and chopped
• 1 ounce romaine lettuce, washed and chopped
• 2 ounces tomato, washed and chopped
• 1/2 avocado, thinly sliced
• 2 ounces bacon, cooked and finely chopped
• 2 ounces hard boiled eggs, finely chopped
• 2 ounces grated Roquefort cheese
• Original Cobb Salad Dressing to taste, recipe follows
• 2 egg yolks*
• 2 cups olive oil
• 1 lemon, juiced
• 3 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/2 cup water
• Salt and pepper, to taste

1. Place greens in bowl.
2. Arrange all other ingredients attractively across greens.
3. Add dressing when ready to serve.
4. *RAW EGG WARNING
5. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
6. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
7. Whip eggs vigorously until yolks turn pale yellow.
8. Slowly incorporate oil to form an emulsion.
9. Add remaining ingredients and season with salt and pepper.

chicken breasts, romaine lettuce, tomato, avocado, bacon, eggs, cheese, salad dressing, egg yolks, olive oil, lemon, worcestershire sauce, mustard, clove garlic, water, salt

Taken from www.foodnetwork.com/recipes/the-original-cobb-salad.html (may not work)