Smoked Chicken and Stilton Cobb Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
16 quail eggs or 4 large eggs |
1/2 pound bacon |
4 vine-ripened tomatoes |
3 scallions |
2 heads radicchio |
2 hearts of romaine |
1 firm-ripe california avocado |
1 smoked chicken breast half* (about 6 ounces) |
6 ounces stilton or other blue cheese |
3 tablespoons extra-virgin olive oil |
1 1/2 tablespoons balsamic vinegar |
Directions:
1. In a saucepan cover eggs with cold water by 1 inch and bring to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Peel and halve eggs.
2. Cut bacon into 1-inch pieces. In a large heavy skillet cook bacon over moderate heat until crisp and golden and transfer to paper towels to drain. Quarter and seed tomatoes and cut into 1/4-inch-thick slices. Thinly slice scallions, radicchio, and romaine separately. Halve, pit, and peel avocado. Cut avocado into 1/2-inch pieces. Cut chicken crosswise into 1/4-inch-thick slices and crumble cheese.
3. In a large bowl toss together all ingredients and season with salt and pepper.
4. *Available at specialty foods shops and many supermarkets.
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