Post by April B. on Feb 27, 2003 9:52:25 GMT -6
Layered Cobb Salad
For dressing (you can make this ahead of time like a day or so)
3 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
For salad
3 skinless boneless chicken breast halves (1 1/4 lb)
2 California avocados
1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups)
6 bacon slices, cooked until crisp, drained, and finely chopped
3 medium tomatoes (3/4 lb), seeded and cut into 1/2-inch pieces
2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup)
2 bunches watercress, coarse stems discarded
2 hard-boiled large eggs, halved and forced through a coarse sieve
1/4 cup finely chopped fresh chives
Make dressing:
Whisk together all dressing ingredients except oil in a bowl, then
add oil in a slow stream, whisking until emulsified.
Make salad:
Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer
chicken, uncovered, 6 minutes. Remove pan from heat and cover, then
let stand until chicken is cooked through, about 15 minutes. Transfer
chicken to a cutting board and cool completely. Cut into 1/2-inch
cubes.
Halve, pit, and peel avocados, then cut into 1/2-inch cubes.
Spread romaine over bottom of a 6- to 8-quart glass bowl and top with
an even layer of chicken. Sprinkle bacon over chicken, then continue
layering with tomatoes, cheese (to taste), avocados, watercress,
eggs, and chives.
Just before serving, pour dressing over salad and toss.
I usually make my salad at least an hour before serving and I always
serve on COLD SALAD PLATES.
This makes a beautiful salad
For dressing (you can make this ahead of time like a day or so)
3 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
For salad
3 skinless boneless chicken breast halves (1 1/4 lb)
2 California avocados
1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups)
6 bacon slices, cooked until crisp, drained, and finely chopped
3 medium tomatoes (3/4 lb), seeded and cut into 1/2-inch pieces
2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup)
2 bunches watercress, coarse stems discarded
2 hard-boiled large eggs, halved and forced through a coarse sieve
1/4 cup finely chopped fresh chives
Make dressing:
Whisk together all dressing ingredients except oil in a bowl, then
add oil in a slow stream, whisking until emulsified.
Make salad:
Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer
chicken, uncovered, 6 minutes. Remove pan from heat and cover, then
let stand until chicken is cooked through, about 15 minutes. Transfer
chicken to a cutting board and cool completely. Cut into 1/2-inch
cubes.
Halve, pit, and peel avocados, then cut into 1/2-inch cubes.
Spread romaine over bottom of a 6- to 8-quart glass bowl and top with
an even layer of chicken. Sprinkle bacon over chicken, then continue
layering with tomatoes, cheese (to taste), avocados, watercress,
eggs, and chives.
Just before serving, pour dressing over salad and toss.
I usually make my salad at least an hour before serving and I always
serve on COLD SALAD PLATES.
This makes a beautiful salad