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Tuesday, June 20, 2017

Classic Cobb Salad

2 chicken breasts, skinless and boneless
Drizzle of olive oil
salt and pepper
1/2 pound raw bacon, diced
1/2 cup extra-virgin olive oil
Juice from one fresh lemon
1/2 pound Maytag Blue cheese
Salt
Freshly ground black pepper
1 avocado, peeled and pitted
1 Beefsteak tomato, peeled, seeded and small diced
2 hard boiled eggs
2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

Preheat the grill. Season the chicken breast with olive oil and
salt and pepper. Place the chicken on the grill and cook for 4
minutes on each side. Remove from the grill and small dice the
chicken. In a skillet, over medium heat, render the bacon until
crispy, about 6 to 8 minutes.

In a mixing bowl, whisk the olive oil and lemon juice together.
Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk
well. Season with salt and pepper. Set aside. Using a knife, dice
the avocado. Season with salt and pepper. Season the tomatoes with
salt and pepper. Thinly slice the eggs and season with salt and
pepper.

In a large bowl, toss the lettuce with the dressing. Season with
salt and pepper. Mound the lettuce in the center of each plate. To
garnish each salad, make a row of each; avocados, chicken, tomatoes,
remaining blue cheese, bacon and eggs. Serve immediately.

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