Classic Cobb
When you’re in the mood for a salad that truly satisfies, this Cobb has you covered—with all the good stuff and plenty of flavor.
Foto: Once Upon a ChefIngredients
- 2 tablespoons finely chopped shallots, (from 1 medium shallot)
- ¼ cup red wine vinegar
- ½ cup vegetable oil
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon sugar
- 6 slices thick-cut bacon, (cut into ½-in (13-mm) pieces)
- 1 pound chicken tenderloins, (or boneless skinless chicken breasts, cut into ¾-in (2-cm) pieces)
- ½ teaspoon salt
- 3 romaine hearts, (from one 22-oz (624-g) bag, roughly chopped)
- 1 pint grape tomatoes, (halved if desired)
- 4 hard-boiled eggs, (diced)
- 2 avocados, (pitted and diced)
- ½ cup crumbled blue cheese ((optional))
Steps
Make the vinaigrette: Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid; screw on the lid and shake vigorously to emulsify. (Alternatively, whisk the ingredients together in a bowl.)
Make the salad: In a medium nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan. Season the chicken with the salt and add to the bacon fat in a single layer; cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool.
Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust seasoning, if necessary. Arrange the salad mixture on a serving platter or plates.
Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and reserved bacon over the salad. Pass the pepper mill at the table.
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