Classic Cobb Salad
Classic Cobb Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1080
- Total Fat
- 87
- Saturated Fat
- 26
- Carbohydrates
- 22
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 57
- Cholesterol
- 254
- Sodium
- 1156
- Total: 35 min
- Prep: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1080
- Total Fat
- 87
- Saturated Fat
- 26
- Carbohydrates
- 22
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 57
- Cholesterol
- 254
- Sodium
- 1156
- Total: 35 min
- Prep: 35 min
Ingredients
2 chicken breasts, skinless and boneless
Drizzle of olive oil
Essence, recipe follows
1/2 pound raw bacon, diced
1/2 cup extra-virgin olive oil
Juice from one fresh lemon
1/2 pound Maytag Blue cheese
Salt
Freshly ground black pepper
1 avocado, peeled and pitted
1 Beefsteak tomato, peeled, seeded and small diced
2 hard boiled eggs
2 heads of Bibb Lettuce, washed, patted dry and thinly sliced
1 tablespoon cayenne pepper
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
1 tablespoon dried oregano
2 1/2 tablespoon paprika
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
Directions
- Preheat the grill. Season the chicken breast with olive oil and Essence. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
- In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper.
- In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immediately.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
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