Classic Cobb Salad

In the original recipe, the dressing was a red wine vinaigrette.
This rendition is tossed with a creamy tarragon-caper dressing
that gives the whole creation a tangy, fresh taste.

Ingredients:
Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon tarragon or white wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon minced capers
1 tablespoon minced chives
1 teaspoon dried tarragon
Coarse salt and freshly ground pepper

Ingredients:
Salad:
3 to 4 cups finely chopped inner leaves of romaine lettuce
4 to 6 crisply cooked thick bacon slices, chopped
1/2 pound chicken breasts, cooked and cut into 1/4-inch dice
1 large tomato, seeded and cut into 1/4-inch dice
1 medium avocado, cut into 1/4-inch dice
2 green onions, both white and green parts, chopped
1 or 2 hard-cooked eggs, cut into 1/4-inch dice
2 ounces best blue cheese available, crumbled

Directions:
To make the dressing:
The dressing is best if made several hours ahead or the day before.
In a bowl, whisk together the mayonnaise, sour cream,
vinegar, lemon juice, and anchovy paste.
Stir in the parsley, capers, green onion, and tarragon.
Season with salt and pepper to taste.
Refrigerate in a covered container until ready to serve.

Directions:
To make the salad:
In a large salad bowl, gently toss together
the romaine, bacon, chicken, tomato, avocado,
green onions, eggs, and cheese, lifting
and blending the ingredients.
Pour one half of the dressing over
the salad and toss to blend.
Taste, adding additional dressing if needed.
Serve immediately.