11 November, 2014
Cobb Salad with A Creamy Mild Blue Cheese Vinaigrette
terramycin la price If your not a big blue cheese fan and want to acquire a taste for the blue, I suggest you try this salad. You will see how the flavors go well with the cheese and because it is so mild, the pungent flavor is not so intense, yet you will know you are eating blue cheese. The same type of blue cheese I suggest you melt on a good steak and also in another salad recipe I will post later. I did not always like cheese, I am Tejana and I only liked mozzarella, because I liked pizza, my family did not eat cheese so I didn’t come to know much about it. When I got married, Paul introduced to me different kinds of cheeses and yet I must admit I didn’t go crazy for it right away. It took me years to appreciate the different cheeses and blue cheese being the last. I can say that I have acquired a taste for it, but it must be on the mild side and if it is not, I might be able to appreciate it a little bit.
6 cups romaine lettuce chopped
1/2 cup cooked chicken breast diced into small cubes
3 cooked bacon slices crumbled
1 avocado diced into small cubes
2 roma tomatoes, seeded and diced
1/2 cup of crumbled blue cheese (like Amish or Cambozola)
2 hard boiled eggs chopped
1 scallion cut diagonally (thinly sliced)
1 teaspoon dijon mustard
1/4 cup red wine vinegar
1/2 cup of extra virgin olive oil
1/4 cup of crumbled blue cheese (like Amish or Cambozola)
salt and pepper to taste
Arrange the romaine across the salad plate, line the cheese, chicken, egg, avocado, tomatoes, and bacon in rows, traditional to Cobb salad arranging.
Combine all ingredients except for the olive oil and cheese. Whisk together as you add the oil, until emulsified, then add the cheese. Garnish the salad with sliced scallions.
Serves 2 as a main course, or 4 if served as a salad.