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Meat/Fish: Emeril's Cobb Salad

Source of Recipe

Emeril Lagasse


List of Ingredients

2 chicken breasts, skinless and boneless
drizzle olive oil
Essence spice
1/2 pound raw bacon, diced
1/2 cup extra virgin olive oil
juice from 1 fresh lemon
1/2 pound Maytag blue cheese
salt and pepper
1 avocado, peeled and pitted
1 beefsteak tomato, peeled, seeded, -- small dice
2 heads Bibb lettuce, washed, thin sliced


Recipe

Preheat the grill. Season the chicken breast with olive oil and Essence. 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 1/4 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 immediately Yield: 4 servings