Cobb Salad
Cobb Salad
2016-07-05 23:00:24
Serves 6
Ingredients
- 1 boneless and skinless chicken breast half
- 2 large eggs
- 3 slices canadian bacon
- 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-
- wide strips (about 6 cups)
- 1 cup chopped fresh watercress
- 3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
- 1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh chives
- 1 ounce blue cheese, crumbled
- 3 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
Instructions
- Bring a medium saucepan of water to a boil.
- Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.
- Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise.
- Pass the yolks through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.
- Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side.
- Transfer to drain on paper towels. Let cool; roughly chop.
- Spread lettuce on a serving platter.
- Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
Vinaigrette
- In a small bowl, whisk together cheese, vinegar, and mustard.
- Slowly whisk in the oil.
- Season with pepper.
- Drizzle vinaigrette over salad, and serve immediately.
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