Cobb Salad With Warm Bacon Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From August 2008 Gourmet Magazine. I love Cobb Salad and this is a great version. Ingredients:
1 romaine lettuce, heart torn into bite size pieces |
3 cups packed baby spinach |
4 slices bacon, chopped |
1 tablespoon vegetable oil |
6 chicken tenders (about 1/2 pound) |
2 tablespoons red wine vinegar |
1 1/2 tablespoons cider vinegar |
1 teaspoon grainy mustard |
2 hard-boiled eggs, halved |
1 small tomato, cut into wedges |
1/2 avocado |
1/2 cup crumbled blue cheese (about 3 ounces) |
Directions:
1. Toss together romaine and spinach in a large bowl.
2. Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
3. Discard all but 2 tablespoons bacon drippings and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5-6 minutes total. Transfer chicken to a plate.
4. Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from the chicken.
5. Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese and bacon.
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