Lobster Cobb Salad
By: Anonymous
Published: Wednesday, September 1, 2010 - 11:05am

Ingredients




2 heads Romaine lettuce cut chiffonade
(cut into thin strips)
2 heads watercress
1 pound cooked lobster meat diced
1/2 pound cooked bacon chopped
1/2 pound green beans cut ½" pieces
2 mediums tomatoes diced
6 hard-boiled eggs separated into
yolks and whites, chopped
2 avocados diced
1/4 pound Roquefort cheese
1/4 cup Balsamic Vinaigrette (see below)
1/4 cup balsamic vinegar
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped shallots
1/2 cup extra-virgin olive oil plus
2 tablespoons extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 For the Balsamic Vinaigrette: Mix both vinegars with Dijon mustard and shallots. Whisk in olive oil and season with salt and pepper. 2 Putting it together: Mix Romaine, watercress, Roquefort, balsamic vinaigrette and put in large salad or soup plate. 3 Top greens with all the remaining ingredients, making stripes layered across the greens.