Patricia Wells's Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese
A classic Cobb salad featuring crispy bacon, fresh iceberg lettuce, ripe heirloom tomatoes, creamy avocado, and crumbled Roquefort cheese, all tossed with a yogurt and lemon dressing. This refreshing salad combines crisp, creamy, and savory elements for a satisfying meal.
Ingredients
- •2½ ounces smoked bacon
- •1 head iceberg lettuce
- •2 whole heirloom tomatoes
- •1 whole avocado
- •4 ounces blue cheese
- •4 whole spring onions
- •1 serving Yogurt and Lemon Dressing
- •1 pinch Coarse
- •1 to taste black pepper
Cooking Instructions
- 1.
1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
5 min
- 2.
2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.
5 min
