Tuesday, February 9, 2010

My version of Cobb Salad

I am frequently reading Martha Stewart Living Magazine and I find the best recipes in there. Martha has some awesome ideas! So in the back of each magazine she has these cute little recipe cards that you can rip out and keep in your recipe box, which is so awesome! One of my favorite recipes which I have adapted slightly is her Bibb Lettuce Salad with Horseradish Dressing. Now I am not really a salad kind of girl, but this dressing is just so good, I could put it on just about everything. Now I have added my own little twist to the recipe by adding crispy bacon and shredded roast chicken. It is great as an entree or a side salad. Here is the recipe:
2 large eggs
2 strips of your favorite bacon
1 roasted chicken breast shredded ( we usually roast a chicken the night before and have the leftovers for the salad, but you could buy a rotisserie chicken from the grocery)
2 tablespoons prepared horseradish
2 tablespoons champagne vinegar or white wine vinegar
2 teaspoons of honey
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
1 large head Bibb lettuce, torn into 1 1/2-inch pieces

Place eggs in a small pot, and cover with cold water by 1 1/2 inches. Bring to a boil, then remove from heat. Cover, and let stand for 12 minutes. Rinse with cold water, peel, and chop. Set aside
Place 2 strips of bacon in frying pan on high, turn over once it starts to brown, brown on other side and drain on paper towels. Chop the bacon into bite size pieces. Set aside.
Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter, sprinkle with chopped egg, bacon, and shredded chicken, and drizzle with vinaigrette. Serves 2 to 3

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