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Classic Cobb with Dijon Vinaigrette

Source of Recipe

From "Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"I love salads that have a lot of 'stuff' in them, and this classic Cobb that fits the bill. But what makes it really special is that, instead of using plain poached or grilled chicken, which can be a bit boring, the chicken is cooked in the rendered fat from the bacon—a technique I borrowed from a New York Times recipe by Alison Roman. Not only does it add a surprising amount of flavor to the salad, but it also makes full use of all the ingredients. Go ahead and cook some extra bacon; it's impossible to resist the temptation to sneak a few bites while you put the rest of the salad together."

List of Ingredients

For the vinaigrette:
â—¦ 2 tablespoons finely chopped shallot (from 1 medium shallot)
â—¦ ¼ cup red wine vinegar
â—¦ ½ cup vegetable oil
â—¦ 1 tablespoon Dijon mustard
â—¦ ¾ teaspoon salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ¾ teaspoon sugar

For the salad:
â—¦ 6 slices thick-cut bacon, cut into ½-inch pieces
â—¦ 1 pound chicken tenders, cut into ¾-inch pieces
â—¦ ½ teaspoon salt
â—¦ 3 romaine hearts (from one 22-ounce bag), roughly chopped
â—¦ 1 pint grape tomatoes, halved if desired
â—¦ 4 hard-boiled eggs, diced
â—¦ 2 avocados, pitted and diced
â—¦ ½ cup crumbled blue cheese (optional)


Recipe

Make the vinaigrette:
Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid; screw on the lid and shake vigorously to emulsify. (Alternatively, whisk the ingredients together in a bowl.) The vinaigrette can be made 2 days ahead and refrigerated.

Make the salad:
In a medium nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan. Season the chicken with the salt and add to the bacon fat in a single layer; cook the chicken over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool.

Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust the seasoning if necessary. Arrange the salad on a serving platter or plates. Sprinkle the salad with the hard-boiled eggs, avocados, blue cheese (if using), and reserved bacon. Pass the pepper mill at the table.

Serves 4 to 6



• How to Hard-Boil Eggs:
Place the eggs in a medium saucepan and fill the pan with enough water so that it is about an inch higher than the eggs. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 12 minutes. Pour the hot water out of the pan and fill it with cold water; let the eggs cool. Tap each egg on the counter to crack the shell, then peel under cold running water.

• Sourcing Savvy:
You can save yourself a step by purchasing packaged hard-boiled eggs at the grocery store (usually found near the fresh eggs.)