Classic Cobb Salad (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 chicken breasts, skinless and boneless |
drizzle of olive oil |
essence, recipe follows |
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 |
2 1/2 tablespoon paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat the grill. Season the chicken breast with olive oil and Essence. 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.
2. 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.
3. 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.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. Combine all ingredients thoroughly.
6. Yield: 2/3 cup
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