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Re-Invented Cobb Salad
2014-06-04
https://www.metro.ca/userfiles/image/recipes/salade-cobb-en-pot-10090.jpg
PT25M
PT10M
PT35M
Combine all the ingredients for the vinaigrette and set aside.Preheat the oven at 375°F.Place the tomatoes on a baking sheet and pour the olive oil on top.Cook until the tomato skins start to burst.Remove from the oven and set aside.To assemble the salad, start by placing the chicken in the center of a platter.On one side, place half of the mixed salads, place one cluster of cooked tomatoes on top.Add half of the avocado slices on the bottom half of the salads as well as 4 slices of bacon, two hard boiled eggs, and season.Repeat the last steps by placing the rest of the ingredients on the other side of the cooked chicken.Serve with vinaigrette.
4
Chef Caroline McCann
4
2
5
4
Re-Invented Cobb Salad
4
servings
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME
Ingredients
-
vinaigrette
-
1/4 cup
(65 mL)mayonnaise
-
3 Tbsp.
(45 mL)light sour cream
-
1
garlic clove cut in two
-
1 8/10 oz
(50 g)Blue cheese
-
1 1/2 Tbsp.
(22 mL)red wine vinegar
-
2 oz
(5 to 6 drops) Worcestershire sauce
-
1 tsp.
(5 mL)honey
-
8
large oregano leaves, washed
-
salt and pepper
-
salad
-
8
on the vine cocktail Tomato
-
1 Tbsp.
(15 mL)olive oil
-
2 1/2 cups
(675 mL)cooked chicken
-
6 cups
(1,5 L)mix of minced iceberg lettuce, watercress and radish sprouts
-
2
avocados, sliced
-
8
slices bacon, cooked
-
4
hard boiled egg, peeled and each cut in two
-
salt and pepper
Preparation
Combine all the ingredients for the vinaigrette and set aside.
Preheat the oven at 375°F.
Place the tomatoes on a baking sheet and pour the olive oil on top.
Cook until the tomato skins start to burst.
Remove from the oven and set aside.
To assemble the salad, start by placing the chicken in the center of a platter.
On one side, place half of the mixed salads, place one cluster of cooked tomatoes on top.
Add half of the avocado slices on the bottom half of the salads as well as 4 slices of bacon, two hard boiled eggs, and season.
Repeat the last steps by placing the rest of the ingredients on the other side of the cooked chicken.
Serve with vinaigrette.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
