Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
The Cobb salad combines many of the essential elements of both breakfast and lunch. Cooked eggs, chicken and bacon meet tomato, blue cheese, and avocado to make a salad that satisfies all the needs of brunch. Some like to dress their Cobb salads with a creamy dressing; I prefer to keep it a little lighter with a vinaigrette. As always, I recommend a thick-cut bacon.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 1/4 cup sherry vinegar
- 1/4 cup olive oil
- 1 shallot, minced
- Kosher salt and cracked black pepper
- 2 chicken breasts (about 1/2 pound)
- 2 heads Bibb lettuce
- 2 tomatoes, chopped
- 1/2 cup crumbled blue cheese
- 8 strips bacon, cooked and chopped
- 4 eggs, hard boiled
- 1 avocado, sliced
Whisk together sherry vinegar, olive oil, and shallot. Season to taste with salt and pepper.
Season chicken breast with salt and pepper. Heat a skillet over medium high heat and drizzle with olive oil. Once the oil is shimmering add the chicken breasts and cook until outside is golden brown, and internal temperature is 160[°], abut 8 minutes. Remove from pan and once cool enough to handle slice into cubes.
Dress Bibb lettuce leaves with dressing and divide between 4 bowls. Working around each bowl arrange cooked chicken, tomatoes, crumbled blue cheese, chopped bacon, and avocado on top of lettuce. Place quartered egg in center of each salad and drizzle extra dressing over each one. Serve with crusty bread and chilled beer.