Lobster Cobb Salad

Recipe Ingredients

		Salad
2		Romaine lettuce - cut chiffonade
		= (cut into thin strips)
2		Watercress
1 lb	454g / 16oz	Cooked lobster meat - diced
1/2 lb	227g / 8oz	Cooked bacon - chopped
1/2 lb	227g / 8oz	Green beans - cut 1/2" pieces
2 lbs	908g / 32oz	Tomatoes - diced (medium)
6		Hard-boiled eggs - separated into
		Yolks and whites, chopped
2		Avocados - diced
1/4 lb	113g / 4oz	Roquefort cheese
1/4 cup	59ml	Balsamic Vinaigrette - (see below)
		Balsamic Vinaigrette
1/4 cup	59ml	Balsamic vinegar
2 tablespoons	30ml	Sherry vinegar
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Chopped shallots
1/2 cup	118ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Balsamic Vinaigrette: Mix both vinegars with Dijon mustard and shallots. Whisk in olive oil and season with salt and pepper.

Putting it together: Mix Romaine, watercress, Roquefort, balsamic vinaigrette and put in large salad or soup plate.

Top greens with all the remaining ingredients, making stripes layered across the greens.

This recipe yields ?? servings.

Source:
ABC tv's Good Morning America, date unknown

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