Toss with enough dressing to lightly coat the leaves and transfer to a platter or individual plates.
Prepare Cobb Salad: Wash, dry, and place watercress, romaine, and radicchio in a large bowl. If made in advance, cover and refrigerate. Add olive oil gradually, whisking constantly after each addition. Serve immediately or cover and chill until ready to serve.ġ/4 cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice, 1 teaspoon minced shallot (optional), 1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste (optional), 1/2 to 1 teaspoon Dijon or whole-grain mustard, to taste (optional), 1/2 teaspoon salt, 1/8 teaspoon black pepper, or to taste, 3/4 cup olive oilġ bunch watercress, tough stems removed and coarsely chopped, 1/2 head romaine or Bibb lettuce, coarsely chopped, 1 small head radicchio, coarsely chopped, 1 avocado, pitted, peeled, and diced, 2 to 3 cups diced cooked chicken or turkey breast (from about 12 ounces raw chicken), 4 to 6 slices bacon, cooked until crisp and crumbled, 3 Hard-Boiled Eggs, diced, 3 medium tomatoes, coarsely chopped, or 2 cups cherry tomatoes (about 10 ounces), halved, 4 green onions, thinly sliced, or 1/4 cup minced chives, 1/2 cup crumbled blue cheese (2 ounces)ĭirections: Prepare Vinaigrette: Combine the first 6 ingredients in a medium bowl. Repeat process with remaining prosciutto, Brie and preserves.
Starting at the end with the Brie, roll up prosciutto then transfer to a serving plate. Place a slice of Brie across one narrow end then top with about 3/4 teaspoon preserves. Ingredients: 16 slices of prosciutto, 1 (400 gram) wheel of Brie cheese cut into 16 slices, and 1/4 cup of apricot preservesĭirections: Arrange one slice of prosciutto on a clean work surface.
0 kommentar(er)
