Southwestern Cobb Salad For 2
It's "outdoor-eating-dinner-on-the-patio" weather here today and I can't seem to shake the idea that a big salad, some warm French bread and a glass of chilled wine would comprise a tasty dinner tonight - it might cool off a bit by dinnertime, but that can be solved with a fire in the Chiminea.
Here's my recipe for the salad; each to his/her own taste for the wine selection:
For the salad;
4 - skinless, boneless chicken breast halves (6 oz. each)
Salt to taste
Dried ancho-chile powder, to taste
1 head romaine lettuce, chopped, washed and spun dry
4 scallions, chopped
1/4 cup applewood-smoked bacon, diced
1/4 cup Roma tomato, diced
1/4 cup Maytag blue cheese, crumbled
2 hard-boiled eggs, chopped
Lightly season chicken with salt and ancho powder. Grill until done. Let rest 2-3 minutes, then cut into small dices. Place chopped lettuce, scallions, bacon, tomato, blue cheese and eggs in a large mixing bowl. Toss with about 1/2 cup of the sherry vinaigrette (recipe follows). Divide the salad between two chilled plates. Place one diced chicken breast on top of each salad.
For the Sherry vinaigrette:
2 tbs shallots, finely diced
1 tbs finely crushed garlic
1 tbs whole-grain mustard
1/2 tbs fresh thyme, chopped
1 tsp fresh tarragon, chopped
1 tsp fresh chives, chopped
1 cup sherry vinegar
3 cups olive oil blend (i.e., olive and canola oil)
Sugar, to taste
Salt and white pepper, to taste
In a large bowl, combine shallots, garlic, mustard, herbs and vinegar. Stir with a whisk to blend. Whisking briskly, blend in the oil. Season to taste with sugar, salt and white pepper. Makes about 4 cups of dressing.
Note: Because of the small amounts of seasonings, I've found it difficult to further reduce the dressing ingredients and get the same flavor. Leftovers will keep, refrigerated, up to one week.
Buon Apetito!!
Here's my recipe for the salad; each to his/her own taste for the wine selection:
For the salad;
4 - skinless, boneless chicken breast halves (6 oz. each)
Salt to taste
Dried ancho-chile powder, to taste
1 head romaine lettuce, chopped, washed and spun dry
4 scallions, chopped
1/4 cup applewood-smoked bacon, diced
1/4 cup Roma tomato, diced
1/4 cup Maytag blue cheese, crumbled
2 hard-boiled eggs, chopped
Lightly season chicken with salt and ancho powder. Grill until done. Let rest 2-3 minutes, then cut into small dices. Place chopped lettuce, scallions, bacon, tomato, blue cheese and eggs in a large mixing bowl. Toss with about 1/2 cup of the sherry vinaigrette (recipe follows). Divide the salad between two chilled plates. Place one diced chicken breast on top of each salad.
For the Sherry vinaigrette:
2 tbs shallots, finely diced
1 tbs finely crushed garlic
1 tbs whole-grain mustard
1/2 tbs fresh thyme, chopped
1 tsp fresh tarragon, chopped
1 tsp fresh chives, chopped
1 cup sherry vinegar
3 cups olive oil blend (i.e., olive and canola oil)
Sugar, to taste
Salt and white pepper, to taste
In a large bowl, combine shallots, garlic, mustard, herbs and vinegar. Stir with a whisk to blend. Whisking briskly, blend in the oil. Season to taste with sugar, salt and white pepper. Makes about 4 cups of dressing.
Note: Because of the small amounts of seasonings, I've found it difficult to further reduce the dressing ingredients and get the same flavor. Leftovers will keep, refrigerated, up to one week.
Buon Apetito!!
