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| Chopped Cobb Salad |
| Yields: 5 servings |
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| Ingredients for Chopped Cobb Salad |
20 oz chicken, large dice
5 oz applewood smoked bacon
10 oz mesclun greens
5 oz tomatoes,
skinned and large dice
5 oz blue cheese,
Maytag crumbled
5 ea hard boiled eggs, julienne
2 1/2 ea avocado,
medium dice
5 oz red onions, roasted
2 1/2 oz black olives,
pitted Nicoise
1/2 t salt
1/2 t pepper
1 oz olive oil,
for marinating
1 T rosemary,
picked not chopped |
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| Ingredients for Deluge Dressing |
1 3/4 C olive oil/ canola oil
3/8 C red wine vinegar
3/8 C apple cider vinegar
4 3/4 oz sugar
1 T Kosher salt
1 T crushed black pepper
2.5 cloves of roasted garlic |
| Method for Chopped Cobb Salad |
• Marinate chicken breast in olive oil, lemon and rosemary with salt
and pepper for 25 minutes.
• Place turkey on a roasting rack and 1/2 sheet pan into the convention
oven and cook to an internal temperature of 160 degrees. Cool and
cut into large dice.
• Place bacon slices on a roasting rack on a parchment lined sheet tray.
• Cook in a 350 degree oven until bacon is crisp, drain and store at
room temperature. |
| Method Deluge Dressing |
• Always a 3:1 ration oil to vinegar.
• Whisk red wine and cider vinegar together with sugar,
salt and pepper.
• Process roasted garlic into paste. Whisk into vinegar.
• Slowly whisk oil into vinegar for a temporary emulsion. |
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