Rachs Steak Cobb Salad With Blue Cheese Vinaigrette Recipes

ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE

Romaine Salad with Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Time 5m

Yield 2 BIG GUY servings

Number Of Ingredients 8

Ingredients

2 hearts romaine, chopped
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
2 teaspoons sugar
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/4 pound blue cheese crumbles, in specialty cheese section of your market
Salt and pepper

Steps:

Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

COBB SALAD WITH BLUE CHEESE VINAIGRETTE

Cobb Salad with Blue Cheese Vinaigrette image

Provided by Kelsey Nixon

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup Roquefort cheese, grated
1/3 cup red wine vinegar
1 tablespoon honey-Dijon mustard
2/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, chopped (about 3 to 4 cups)
1/2 head Boston lettuce, chopped (about 3 to 4 cups)
1 1/2 cups watercress, stems removed and chopped
3 boneless, skinless chicken breast halves, cooked and diced into 1/2-inch cubes
6 bacon slices, cooked and crumbled
2 avocados, halved, pitted, peeled and diced into 1/2-inch cubes
4 vine-ripened tomatoes, seeded and diced
3/4 cup Roquefort cheese, crumbled
1 hard-boiled large egg, forced through a sieve (grated)
1/4 cup finely chopped fresh chives

Steps:

To make the dressing:
Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.
To make the salad:
Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
Just before serving, pour the dressing over the salad and toss.

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