Cobb Salad for Four

Here’s an elegant low-carb salad that’s bulky enough to feed four as a main entrée. It was the perfect antidote for lunch on a recent Sunday afternoon when a couple of friends dropped by and our original plans for outside dining fell through due to inclement weather.

Much of the prep can be prepared ahead of time, such as the hard boiled eggs, bacon, and shredded chicken. A rotisserie chicken is so easy, and generally cheaper than buying a whole uncooked chicken—basically a no-brainer. But if you happen to have some breast meat already cooked, go ahead and shred that.

We always keep a homemade sherry-based mustard vinaigrette on hand, thus we used it with the added touch of flavor provided by the bacon fat. Sherry vinegar is now appearing not just in specialty stores but also in many ordinary supermarkets. With its nutty, oaky, savory flavors it is good in applications across the board. While we always buy “Columela” sourced from Spain, Napa Valley Naturals costs just $0.43 per ounce and is sold widely in supermarkets, so it’s a good one to try.

Cobb Salad for Four

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 heads of Bibb lettuce, rinsed and torn
  • 1 rotisserie chicken, breast meat removed and shredded (save the remaining chicken for another use)
  • 2 ripe avocados, halved and cut into 1⁄4″ slices
  • 8 oz. grape or cherry tomatoes, halved
  • 4 hard boiled eggs, cut into 8 wedges each
  • 1 cup blue cheese crumbles
  • 8 strips of bacon, crisped and cut into 1⁄2″ pieces (2 Tbsp. fat reserved for dressing)
  • 1⁄2 cup vinaigrette with 2 Tbsp. bacon fat

Directions

  1. Prepare hard boiled eggs ahead of time. When ready to assemble salad, cut them into wedges.
  2. Make/buy a sherry vinaigrette (don’t use a balsamic version), and measure 1/2 cup; add 2 tablespoons bacon fat to vinaigrette a whisk together.
  3. Line the bottom of a large serving (or pasta) bowl with the torn Bibb lettuce. Toss the lettuce with half of the vinaigrette.
  4. Arrange each of the other items, except bacon, in rows across the Bibb with the chicken in the middle. Sprinkle the bacon across the center on top of the chicken.
  5. Serve salad family-style and pass around the remaining vinaigrette.

http://www.lynnandruss.com

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