Green Goddess Cobb Salad Food

GREEN GODDESS COBB SALAD

Green Goddess Cobb Salad image

For all you need to know about addictively crispy chicken skin.

Provided by Claire Saffitz

Categories Salad Chicken Kid-Friendly Dinner Lunch Spring Summer Healthy Low Cholesterol Lettuce Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 scallions, finely chopped
1/4 cup fresh tarragon leaves with tender stems
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons plain yogurt
1 avocado, cut into 1/4" slices, divided
Kosher salt, freshly ground pepper
1 ounce guanciale (salt-cured pork jowl), very thinly sliced
1 rotisserie chicken, skin removed and reserved, meat torn into bite-size pieces
4 Little Gem lettuces or other small lettuces, leaves separated
1 fennel bulb, thinly sliced
1 cup pea shoots (tendrils)
1/2 small red onion, thinly sliced

Steps:

Puree scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth. Thin dressing with water, adding a little at a time, until similar in consistency to heavy cream; season with salt and pepper.
Heat a dry small skillet over medium and cook guanciale, turning occasionally, until fat is rendered and meat is brown and crisp, 5-8 minutes. Transfer to paper towels to drain.
Add reserved chicken skin to skillet and cook, turning and pressing occasionally, until golden brown and crisp, 5-8 minutes. Transfer to paper towels with guanciale.
Arrange lettuce on a platter; drizzle with half of dressing and season with salt and pepper. Top with chicken meat, fennel, pea shoots, onion, and remaining avocado. Season with salt and pepper. Drizzle with remaining dressing and crumble crispy chicken skin and guanciale over top.

GREEN GODDESS DRESSING FOR SOUTHWESTERN COBB SALAD

Green Goddess Dressing for Southwestern Cobb Salad image

Use this Green Goddess dressing on our Southwestern Cobb Salad. Let dressing sit overnight to meld flavors.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons buttermilk
1 tablespoon white-wine vinegar
1 teaspoon Worcestershire sauce
1 bunch chives, coarsely chopped (1/3 cup)
2 green onions, coarsely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon sugar
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Pinch ground cayenne pepper (optional)

Steps:

Combine ingredients in a blender or food processor; process until smooth. Refrigerate in an airtight container up to 3 days.

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Preparation Step 1. Purée scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food... Step 2. Heat …
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Purée scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth. Thin dressing with water, adding a little at a time, until similar in consistency to heavy cream; season with salt and pepper.
Heat a dry small skillet over medium and cook guanciale, turning occasionally, until fat is rendered and meat is brown and crisp, 5−8 minutes. Transfer to paper towels to drain.
Add reserved chicken skin to skillet and cook, turning and pressing occasionally, until golden brown and crisp, 5−8 minutes. Transfer to paper towels with guanciale.
Arrange lettuce on a platter; drizzle with half of dressing and season with salt and pepper. Top with chicken meat, fennel, pea shoots, onion, and remaining avocado. Season with salt and pepper. Drizzle with remaining dressing and crumble crispy chicken skin and guanciale over top.

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