Southern-Style Cobb Salad
1/2 to 1 pound fresh sugar
snap peas
2 heads iceberg lettuce
3 hard-cooked eggs
4 plum tomatoes
1 large avocado
1 bunch fresh watercress, torn
2 skinned and boned chicken breast halves, cooked and sliced
12 bacon slices, cooked and crumbled
Blue Cheese-Buttermilk Dressing
Freshly ground pepper
Garnish: edible flowers
Cook peas in boiling water to cover 2 to 3 minutes; drain. Plunge into ice water to stop the cooking process; drain and set aside.
Cut iceberg lettuce into 6 wedges. Coarsely chop eggs. Remove and discard pulp from tomatoes, and cut into thin strips. Dice avocado.
Arrange watercress evenly on 6 salad plates. Top with peas, chopped eggs, tomato strips, avocado, and chicken; sprinkle with bacon. Place a lettuce wedge on each plate. Drizzle with Blue Cheese-Buttermilk Dressing; sprinkle with pepper. Garnish with edible flowers, if desired.
YIELD: 6 servings
PREPARATION TIME: 30 min.
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