The Mercury’s Cobb Salad With Grilled Chicken Recipe

Ingredients

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• The Mercury’s Cobb Salad With Grilled chicken shopping list
• From the Mercury, in Dallas shopping list
• Special Equipment 4 four-inch ring molds approximately 2 inches tall shopping list
• champagne vinaigrette 1/4 cup champagne vinegar shopping list
• 1 egg yolk shopping list
• 2 teaspoons creole mustard shopping list
• 2/3 cup canola oil shopping list
• salt and freshly ground pepper to taste shopping list
• In a bowl whisk together the vinegar, egg yolk, and mustard. Then slowly pour in the oil, whisking to emulsify. season with salt and pepper. Refrigerate until ready to use. shopping list
• Salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces shopping list
• 2 hard-boiled eggs, grated shopping list
• 1 ripe tomato, peeled, seeded, and diced shopping list
• 4 pieces cooked bacon, diced shopping list
• 4 ounces blue cheese, preferably Roquefort shopping list
• approximately 1 cup champagne vinaigrette (recipe above) shopping list
• 1 head romaine, cut in julienne strips 2 inches long shopping list
• salt and freshly ground pepper to taste shopping list
• In a large bowl toss the avocado, grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. With a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. If you are not using immediately, cover surface with plastic wrap and refrigerate. shopping list
• When you are ready to assemble the salads, set out 4 dinner plates. Place a ring mold on each plate and fill it with salad. Using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. Refrigerate the salads for 1 hour. shopping list
• chicken 4 boneless chicken breasts, approximately 6 ounces each shopping list
• 1 tablespoon basil oil (for garnish, optional) shopping list
• 1 tablespoon chile oil (for garnish, optional) shopping list