RECIPE : COBB SALAD by VIVIAN WACHSBERGER

INGREDIENTS
Enough salad mix to cover a large platter–you should have, at a minimum, romaine, frisee, watercress, and any other lettuces you can find–torn into small (not miniscule) pieces
2 nice-sized tomatoes, cubed
4 turkey cutlets, broiled and cubed
2 small avocados, cubed
3 hard-boiled eggs, chopped fine
1 cup crumbled blue cheese
6 strips of bacon (I used turkey bacon)–cooked crisp and crumbled
A bunch of chives–chopped fine

Arrange the lettuces on the platter so that they form a nice bed for the rest of the ingredients. Place the cubed chicken in lines to form a cross leaving where they meet for the bacon. Put the avocado, blue cheese, egg, and tomato in the spaces left. You could also make wedges of each of the ingredients. Sprinkle chives lightly over the salad and serve with dressing.

DRESSING
Combine the following ingredients in a blender or whisk in a bowl.