s CHICKEN COBB SALAD ***
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s CHICKEN COBB SALAD ***
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Ingredients
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Instructions *** 1-10-21 good, used l/o chicken and regular lettuce as we couldn't find frisee *** BY CLAIRE SAFFITZ July 10, 2018 Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom. Cooks' Notes: ?We love how the warm dressing clings to tangles of frisée in this Cobb salad recipe, but any crunchy lettuce like romaine or endive would be great. Choose tomatoes that feel heavy for their size. As long as they’re ripe, any type will work. And streaming oil into the already-fatty bacon mixture might cause the vinaigrette to break, but don’t fret! It’ll still be totally delicious. Ingredients 4 SERVINGS 6 large eggs, room temperature 4 oz. bacon (about 4 slices) 2 Tbsp. sherry vinegar or red wine vinegar 1 Tbsp. Dijon mustard 1 tsp. sugar ¼ cup extra-virgin olive oil Kosher salt, freshly ground pepper 8 cups coarsely torn frisée ½ rotisserie chicken, meat pulled from bones and shredded (about 2 cups) 2 large beefsteak and/or heirloom tomatoes, cut into wedges 1 ripe avocado, quartered Preparation Step 1 Bring 8 cups water to a boil in a large saucepan. Gently lower eggs into water and boil 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel eggs under running water; set aside. Step 2 Place bacon in a dry medium skillet and set over medium-low heat. Cook, turning occasionally, until brown and crisp, 8–10 minutes. Transfer to paper towels and let drain. Step 3 Add vinegar, mustard, sugar, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified. Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper. Step 4 Arrange frisée on a large platter and season with salt and pepper. Drizzle about half of warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired). Season salad with salt and pepper and drizzle remaining dressing over. WATCH How to Make a Classic Frisée Salad a.k.a. a French Bistro In a Bowl More Bon Appétit Videos How would you rate Chicken Cobb Salad? Leave a Review Sign In Tell us what you think Reviews (5) BACK TO TOP This recipe is so simple but still happens to be one of my top five favorite Bon appetit recipes of all time. Thanks Claire!! KATSKITCHEN TEXAS 5/1/2020 Absolutely delicious! ANONYMOUS SOUTH KOREA 10/22/2018 I saw this in the August issue, it contained all of my favorite ingredients and looked so pretty. I have already made it several times =favorite salad. Its all about the dressing of warm deliciousness! I did add more bacon (peppered and once applewood) and some thin slices of purple onion (because I love onions). It is half done with a pre-made rotisserie chicken. So easy! QOTU92 CARLSBAD CA 9/5/2018 Delicious! Made this for dinner this evening, and my husband and I loved it! The dressing is clever to be made from the bacon drippings. Will totally make again and again. Thanks Claire! JASONCMUNN73 VANCOUVER BC 9/2/2018 I needed a seasonal meal to have on the deck with a few friends, and this was a huge hit. The only change was = More.Bacon. 4 slices is not enough for this impressive platter of deliciousness. I doubled the bacon and dressing, serving the remaining dressing on the side. Garlic bread and some nice burgundy made it the perfect casual get together. Thanks BA!! This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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