Cobb Salad

INGREDIENTS

FOR THE DRESSING:

3/4 cup canola oil

1/4 cup extra-virgin olive oil

1/4 red wine vinegar

1 tbsp. fresh lemon juice

3/4 tsp. dry mustard

1/2 tsp. Worcestershire

1/4 tsp. sugar

1 clove garlic, minced

Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD

1/2 head iceberg lettuce, cored and shredded

2 oz. blue cheese, crumbled

2 hard-boiled eggs, peeled and cut into 1/2

2 medium tomatoes, peeled, seeded and cut into 1/2 cubes

1 avocado, peeled, pitted and cut into cubes

1 can of tuna

INSTRUCTIONS

1. Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar and garlic in a blender. Puree the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside.

2. Make the salad: On a large plate put the iceberg lettuce along. Arrange the tomatoes, blue cheese, avocado, eggs and tuna on top of the greens in neat rows. to serve, drizzle salad with dressing, season with salt and pepper.

---