This was the last meal I made for the family back at home before I moved to SoCal for grad school. You'll be seeing posts about SoCal food places from now on. :)
I love cobb salad, and summer is hot, so I thought it'd be great to try Smitten Kitchen's recipe. The one mistake I made was getting an avocado that wasn't ripe yet, so we had to do without it. SAD DAY! Seriously! Avocado is one of the best salad ingredients ever. Oh well! It was still good. The dressing was pretty easy and good too. It takes awhile to prep, but then you just throw it all together however you like it. Relatively easy but time-consuming. I excluded the chives and watercress and used feta instead of blue cheese.