The Mercury’s Cobb Salad With Grilled Chicken Recipe

Ingredients:

• the mercury''s cobb salad with grilled chicken
• from the mercury , in dallas
• special equipment 4 four-inch ring molds approximately 2 inches tall
• champagne vinaigrette 1/4 cup champagne vinegar
• 1 egg yolk
• 2 tsp creole mustard
• 2/3 cup canola oil
• salt and freshly ground pepper to taste
• in a bowl whisk together the vinegar, egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use.
• salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces
• 2 hard-boiled eggs, grated
• 1 ripe tomato, peeled, seeded, and diced
• 4 pieces cooked bacon, diced
• 4 oz blue cheese , preferably roquefort
• approximately 1 cup champagne vinaigrette ( recipe above)
• 1 head romaine , cut in julienne strips 2 inches long
• salt and freshly ground pepper to taste
• in a large bowl toss the avocado, grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate.
• when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour.
• chicken 4 boneless chicken breasts, approximately 6 oz each
• 1 tbsp basil oil (for garnish , optional)
• 1 tbsp chile oil (for garnish , optional)