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COBB SALAD WITH VINAIGRETTE

Ingredients

  • 2 stalks Romaine lettuce, chopped
  • 2 boneless chicken breasts
  • 1/2 lb thick-cut bacon
  • 3 hard boiled eggs, sliced in half or chopped
  • 3 to 4 radishes, sliced thin
  • 1/2 seedless cucumber, sliced in thin quarters
  • 1/4 red onion, sliced thin
  • 12 to 15 heirloom grape tomatoes
  • 2 avocados, sliced
  • 10 baby spinach leaves
  • FOR THE VINAIGRETTE:
  • 1/2 light olive oil
  • 1 to 2 garlic cloves, crushed
  • 3 TBLS red wine vinegar
  • 1 TBLS dijon
  • 1 TBLS Italian seasoning
  • kosher salt and black pepper
  • pinch of sugar
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What a fabulous meal. My Cobb Salad with Homemade Vinaigrette comes fully loaded with sous vide chicken, tons of fresh vegetables, hard-boiled duck eggs, and crumbles of blue cheese. I decided to sous vide my chicken. I just love how juicy and tender the chicken becomes after 90 minutes in an immersion. You can definitely skip this step. I would suggest that you at least marinate the chicken for a half hour or so prior to grilling. Most of my ingredients are typical to a Cobb salad, but feel free to add your favorites, or take out what you do not enjoy! This was a monster salad. It will easily feed four people!

I sous vide my chicken, like I did for my Greek Salad. So, I had to start preparing the salad about two hours ahead of time. You can absolutely skip this step and just marinate for about thirty minutes. Once the chicken has come out of the sous vide or marinade, grill or sear in a cast iron pan. Cut into chunks. As the chicken is prepping, cut the bacon into pieces and crisp up in a cast iron pan.

Combine all of the ingredients for the vinaigrette in a mason jar and shake. I used this Italian seasoning blend from Delallo. Reserve. Cut the romaine lettuce into bite-size pieces and plate. Start building your salad with romaine, spinach, tomatoes, cucumbers, radishes, and red onion.

Add the chicken, bacon, and eggs to the platter. Cut and place your avocados on the platter (this should be done at the end to ensure the avocados do not turn brown). Sprinkle on the blue cheese crumbles. Season with a touch more black pepper. Serve and ENJOY this amazing Cobb Salad with Homemade Vinaigrette!

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