Classic cobb salad

Yield: 4 servings

Measure Ingredient
2.00 boneless skinless chicken breasts
1 drizzle of olive oil
1 bayou blast; see * note
½ pounds raw bacon; diced
½ cup extra-virgin olive oil
1 juice from one fresh lemon
½ pounds maytag blue cheese
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 avocado; peeled, pitted
1.00 beefsteak tomato; peeled, seeded,
1 and small diced
2.00 hard-boiled eggs
2.00 bibb lettuce heads; washed, patted dry,
1 and thinly sliced

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the grill. Season the chicken breast with olive oil and Bayou Blast. 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 ¼ 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 immedietly.

This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B53 broadcast 09-03-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

09-25-1998

Recipe by: Emeril Lagasse

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