Cobb Salad With Warm Bacon Vinaigrette Food

CHICKEN COBB SALAD

Steps:

• Bring 8 cups water to a boil in a large saucepan. Gently lower eggs into water and boil 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel eggs under running water; set aside.
• Place bacon in a dry medium skillet and set over medium-low heat. Cook, turning occasionally, until brown and crisp, 8-10 minutes. Transfer to paper towels and let drain.
• Add vinegar, mustard, sugar, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified. Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper.
• Arrange frisée on a large platter and season with salt and pepper. Drizzle about half of warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired). Season salad with salt and pepper and drizzle remaining dressing over.

COBB SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Toss together romaine and spinach in a large bowl.
• Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
• Discard all but about 2 tablespoons bacon fat 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 to 6 minutes total. Transfer chicken to a plate.
• Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
• Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.

COBB SALAD

Steps:

• PREPARE DRESSING: Combine all ingredients, except oils& blend well.
• Combine olive oil& salad oil in a separate bowl& mix well.
• Add to other ingredients& mix well.
• Cover& refrigerate until using.
• It keeps well for 6 weeks but be sure to blend well again just before using.
• PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
• Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
• Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
• Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
• Cut the hard boiled eggs into quarters and arrange on the plates.
• Drizzle dressing over the salad, sprinkle with the roquefort& chives.

COBB SALAD WITH MUSTARD VINAIGRETTE

Steps:

• In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate, and drain. Break into bite-size pieces.
• Place lettuce on a large platter; arrange bacon, chicken, tomatoes, eggs, cheese, and avocado on top. Serve salad with vinaigrette alongside.

ZESTY COBB SALAD

Steps:

• Place lettuce in large shallow bowl.
• Cover with rows of all remaining ingredients except onions and dressing; top with onions.
• Drizzle with dressing just before serving.

WARM ROASTED VEGETABLE SALAD WITH BACON VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed.
• Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes.
• Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper.
• Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan.
• In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired.

BACON VINAIGRETTE SALAD DRESSING

Steps:

• Put the chopped bacon in a sauce pan in a single layer and cook over medium heat for 8-10 minutes, or until crispy on the outside but still soft on the inside.
• With a slotted spoon, transfer the bacon to a paper towel to drain, reserving the bacon drippings and grease still in the pan.
• With the heat off, add the minced shallots to the hot bacon drippings and let sit as you follow the next steps.
• In a blender combine all other ingredients and blend.
• Then add the bacon drippings with shallots, and half the bacon pieces; continue to blend until well emulsified and smooth.
• stir in the remaining bacon and serve over salad.
• Enjoy!

COBB SALAD

Steps:

• In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and reserve.
• Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon. Dice the avocado, and in a small bowl, gently toss with lemon juice.
• Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese. Season with pepper to taste.
• At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette. Divide the salad among chilled plates. Serve.
• In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste. Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to a week.