Cobb Salad
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- Yield Serves 6
Ingredients
- 1 boneless and skinless chicken breast half
- 2 large eggs
- 3 slices turkey 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
Directions
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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.
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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. Discard one yolk, and pass the other through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.
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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.
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Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
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Make the 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.
THIS WILL BE ON MY CHRISTMAS DINNER TABLE, LOOK AT ALL THE BEAUTIFUL COLORS, I NEED ADD ORANGE (PIE) ON MY TABLE