Cobb Salad

Servings: six

Ingredients

1 large head of romaine lettuce, washed and chopped
1-2 avocados, peeled, pitted and diced
2 large tomatoes, diced
3 hard-boiled eggs, peeled and quartered
½ lb roasted turkey, diced
4 ounces turkey bacon, cooked and diced
4 ounces blue cheese, crumbled

MEM’s Classic Vinaigrette

1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
1 small garlic clove, minced
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
¼ cup olive oil

Directions

In a small bowl, whisk together vinegar, Dijon, garlic, salt and pepper.  Continue to whisk while slowly adding the oil, until vinaigrette has emulsified.  Refrigerate until ready to use.  Bring to room temperature before adding to greens.

To assemble the salad: place romaine on a large platter and toss with half of the vinaigrette.  Arrange the remaining salad ingredients over the lettuce, and drizzle with the remaining vinaigrette.