Cobb Salad with Carrot-Tarragon Vinaigrette

Cobb Salad with Carrot-Tarragon Vinaigrette

Serving Size: Makes 2 entree servings or 4 appetizer servings

We had some shelling peas lying around, so we added those too. If you have a tomato, that would be another excellent addition, though in my book, it isn’t a defining cobb salad feature.

Ingredients

  • 4 slices bacon
  • 1 roasted chicken breast, diced (see recipe below)
  • 1 hard-boiled egg, halved and cut into half moon slices (see recipe below)
  • ½ avocado, diced
  • 1 head red leaf lettuce (or 5oz salad greens)
  • Carrot-Tarragon Vinaigrette (recipe follows)

Instructions

  1. In a large cast iron skillet or non-stick pan, fry the bacon over medium-high heat until dark and crispy. Set aside on a paper towel to drain. When cool enough to touch, crumble into pieces.
  2. Combine the diced chicken, avocado, lettuce, and peas (if using) in a large mixing bowl. Divide between your plates, and drizzle the carrot-tarragon vinaigrette on top. Sprinkle with the bacon, and garnish with a few sprigs of tarragon.

Notes

If you are cooking your chicken for the salad (i.e. not using leftover chicken), you can simply roast it in the same pan (if oven safe) as the bacon and use the fat as extra flavor. If you’re trying to save time, and don’t mind dirtying another pan, you can cook them simultaneously.

http://feedmephoebe.com/2012/01/cobb-salad-with-carrot-tarragon-vinaigrette/

Carrot-Tarragon Vinaigrette

Yield: Makes 1/2 cup

Ingredients

  • 1 small carrot, peeled
  • 1 tablespoon dijon mustard
  • ½ lemon juiced
  • 2 teaspoons fresh tarragon leaves
  • ½ teaspoon honey
  • ¼ teaspoon salt
  • ¼ – 1/2 cup olive oil

Instructions

  1. Combine all ingredients in a food processor (beginning with ¼ cup olive oil). Add more olive oil as needed to puree the carrot until smooth. Taste, and add more acid or oil as needed.
  2. Roasted Chicken Breast:
  3. Preheat the oven to 350 degrees F. Arrange boneless skinless chicken breasts on a foil-lined baking sheet. Brush with olive oil and season with salt and pepper. Roast for 30 minutes, until chicken is cooked through. Allow to rest for 10 minutes. Then cut into chunks, or use as instructed in your recipe.
  4. Perfect Hard-Boiled Eggs:
  5. Place your eggs in a small lidded saucepan and cover with room temperature water. Bring the water to a boil. Remove the pan from the heat, and cover it with the lid. Allow to sit for 15 minutes. Remove the eggs from the water and rinse with cool water in the sink. Allow to sit for another few minutes until they come down to room temperature. Crack the egg on your cutting board and peel off the shell–it should come off easily. If it’s not a clean break, rinse the eggs again afterwards to dispose of any remaining small pieces of shell.
http://feedmephoebe.com/2012/01/cobb-salad-with-carrot-tarragon-vinaigrette/

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