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Photo by: Joseph De Leo
Who doesn’t like classic Cobb salad? Here we add endive, watercress, and radicchio instead of romaine and prosciutto in lieu of bacon. The Gorgonzola gives it the final Italian stamp. The ingredients in our Italian Cobb salad are arranged in rows reminiscent of the red, white, and green of the country’s flag.
Halve and pit the avocado. Scoop out the flesh and cut into ¼-inch dice, then toss with the lemon juice.
Toss the radicchio in a large bowl with 1 tablespoon of the sherry vinaigrette and a pinch each of sea salt and pepper. Arrange in a band on the left side of four large plates. Repeat with the endive and then the watercress, arranging a band of endive in the center of each plate and the watercress on the right side. Season the avocado with salt and pepper and arrange in a little band on top of the endive. Place a band of egg on top of the radicchio and a band of prosciutto and roasted or grilled chicken on the watercress. Scatter the tomatoes around, ladle the blue cheese dressing over, and serve.
To Drink: Rose, such as Regaleali
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include Sherry Vinaigrette or Blue Cheese Dressing. For nutritional information on Sherry Vinaigrette or Blue Cheese Dressing, please follow the links above.
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