Cobb Salad on a Platter

Photo by K. Ercius

Dressing:

1/4 t. dry mustard powder

1 t. Worcestershire sauce

1 clove garlic

2 T. red-wine vinegar

1/3 c. extra virgin olive oil

salt and pepper

 Salad:

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

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

1 medium bunch watercress leaves, washed and spun dry

1 pound roasted turkey breast, sliced

1/4 pound Maytag blue cheese, crumbled

2 large hard-boiled eggs, thinly sliced

1 medium tomato, sliced

8 ounces cherry tomatoes, cut in half

1 medium Hass avocado, peeled and cut in 1/4" wedges

1/2 t. finely chopped tarragon

1/2 t. finely chopped chervil

1 t. chopped parsley

1. Whisk together the dressing ingredients.
2. In a skillet, cook the bacon over medium heat until crisp.  Drain on paper towels.
3. Arrange romaine and watercress on a large serving platter.  Arrange turkey, blue cheese, eggs, tomatoes,avocado, and bacon in sections on top of the greens.
4. Sprinkle with the chopped herbs.
5. Pour dressing over salad and serve immediately.