California Pizza Kitchen's Cobb Salad

Makes 4 main-course or 8 appetizer servings

Garden Herb Ranch Dressing

1/2 Teaspoon Dry Mustard
1/4 Teaspoon Cold Water
2 3/4 Cups Mayonnaise
1 Cup Buttermilk
7 Tablespoons Sour Cream
2 1/2 Tablespoons Apple Cider Vinegar
1 1/2 Tablespoons Thinky Sliced Scallions (Green and White)
2 Teaspoons Minced Garlic
2 Teaspoons Minced Fresh Italian Parsley
1 1/2 Teaspoons Worcestershire Sauce
1 Teaspoon Minced Fresh Dill
1/2 Teaspoon Minced Fresh Oregano (or 1/4 teaspoon dried)
1/2 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Minced Fresh Basil

Fresh Boiled Beets

1lb Medium Sized Fresh Beets
Water

Grilled Garlic Chicken

1 1/3 Tablespoon Olive Oil
1 1/3 Tablespoon Minced Garlic
2 Teaspoons Soy Sauce
2 Teaspoons Kosher Salt
Four 5 ounce Boneless Skinless Chicken Breasts

For the Salad

3/4 Head Iceberg Lettuce, Cored, Rinsed, Dried and cut into 3/4" square pieces
3/4 Head Romaine Lettuce Leaves, Seperated and Trimmed, Rinsed, Dried and into 3/4" square pieces
3/4 Pound Smoked Bacon, Cook until golden brown and crispy
2 Pounds Ripe Fresh Tomatoes cut into 1/2" dice
3 Cups Crumbled Gorgonzola Cheese
2 Ripe Avocados cut into 1/2" dice

TO MAKE THE GARDEN HERB RANCH DRESSING:
In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add all the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.

TO MAKE THE BEETS:
Bring 6 quarts of water to a boil. Carefully place beets into water and cook for 45 minutes. After 45 minutes add additional hot water if necessary to cover beets. Cook for an additional 45 minutes. Beets should be soft all the way through when done. Carefully transfer beets to a colander, drain water. Place beets in a bowl and refrigerate for approximately 10 minutes or until beets cool down slightly and warm to the touch. Slip skin form beets an cut into 1/2" dice.

TO MAKE THE GRILLED GARLIC CHICKEN:
Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts into 1/4-inch cubes. Cover with plastic wrap and refrigerate.

TO MAKE THE SALAD
In a large mixing bowl toss together the lettuces and dressing. Transfer equal parts to chilled serving bowls. Neatly layer rows of bacon, tomatoes, avocados, chicken and beets. Top with equal amounts of Gorgonzola cheese.