cobb salad

This is a reminder to go to your local farmers’ market tomorrow.  We now have markets north and south of the river, which makes for a full and glorious Saturday morning of marketing.  I brought home four different kinds of lettuce and greens last saturday, giving simple salads at our house new complexity and depth all week long.  One day I would love to grow my own lettuces, but for now, thank goodness for sorrell, arugula, spinach and watercress at the farmers’ market!

Cobb Salad

3/4 pound thick-sliced bacon, cut into 2-inch pieces

1/4 teaspoon dry mustard powder

1 teaspoon Worcestershire sauce

1 medium clove garlic, finely chopped

2 tablespoons red-wine vinegar

1/3 cup extra-virgin olive oil

Coarse salt and freshly ground black pepper

1 small head romaine, washed, spun dry, and torn into bite-size pieces (about 5 cups)

1 medium bunch watercress, leaves and 1-inch stem, washed and spun dry

1 pound roasted turkey breast, sliced 1/4-inch thick

1/4 pound Maytag blue cheese, roughly crumbled

2 large hard-boiled eggs, thinly sliced

1 medium tomato, cut into 1/4-inch wedges

8 ounces cherry tomatoes, sliced

1 medium Haas avocado, peeled and cut into 1/4-inch wedges

1/2 teaspoon finely chopped tarragon

1/2 teaspoon finely chopped chervil

1 teaspoon finely chopped parsley

1. In a large skillet, cook the bacon over medium heat until crisp,

about 15 minutes. With a slotted spoon, transfer to paper towels to drain.

2. In a small bowl, whisk together the mustard, Worcestershire sauce, garlic, and vinegar. In a slow, steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.

3. Arrange the romaine and watercress on a large serving platter. Arrange the turkey, blue cheese, eggs, tomatoes, avocado, and bacon in sections on top of the greens. Sprinkle with chopped herbs. Pour dressing over salad. Serve immediately.