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Getty Museum's Cobb Salad




Source of Recipe


The Restaurant at the Getty Museum in Los Angeles


List of Ingredients




SALAD
5 ounces roasted chicken breast, cooled and diced (see note)
2 cups mixed julienned romaine hearts and radicchio
2 tablespoons smoked bacon, cooked crispy and chopped
2 tablespoons Maytag blue cheese, or blue cheese of your choice
1/4 cup chopped Fuji apples, or tart apple of your choice
2 tablespoons dried cranberries, soaked in warm sugar water for about
10 minutes, then drained
Glazed pecans

CREAMY CIDER DRESSING
1/2 cup mayonnaise
1/4 cup apple juice
1/4 cup apple cider vinegar
Honey, to taste
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh savory, chopped

Recipe



For the salad: In a large bowl, combine the salad ingredients and
toss with enough dressing to evenly coat the ingredients. Divide
salad among two chilled plates.

For the dressing: In a small bowl, whisk together mayonnaise, apple
juice, apple cider and honey. In a saute pan, lightly toast rosemary
and savory to release their flavor. While they are still warm, add
toasted herbs to mayonnaise mixture and combine well. The recipe
makes about 1 cup of dressing. Use just enough to moisten the salad.
You will have some left over.

Note: The restaurant seasons its chickens with olive oil, tarragon,
shallots and lemon before roasting.

serves 2.