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[nverland]

Cobb Salad with Garlic Vinaigrette

Ingredients
3 eggs
8 slices bacon
1/4 cup olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
Kosher salt and black pepper
2 bunches watercress
1 pound cooked large shrimp
1 pint cherry tomatoes, halved
2 avocados, cut into chunks

Directions
1.Place the eggs in a small saucepan and add enough cold water to cover them by 1 inch. Bring to a boil.
2.Remove the eggs from heat, cover the saucepan, and let stand for 12 minutes. Drain and run under cold water to cool. Peel the eggs and quarter lengthwise.
3.Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.
4.Transfer the bacon to a paper towel-lined plate. Let cool, then break into pieces.
5.In a small bowl, whisk together the oil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
6.Arrange the watercress, shrimp, tomatoes, avocados, eggs, and bacon in a large serving bowl and drizzle with the vinaigrette.