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Re-Invented Cobb Salad https://www.metro.ca/userfiles/image/recipes/salade-cobb-en-pot-10090.jpg PT25M PT10M PT35M
Combine all the ingredients for the vinaigrette and set aside.Preheat the oven at 375°F.Place the tomatoes on a baking sheet and pour the olive oil on top.Cook until the tomato skins start to burst.Remove from the oven and set aside.To assemble the salad, start by placing the chicken in the center of a platter.On one side, place half of the mixed salads, place one cluster of cooked tomatoes on top.Add half of the avocado slices on the bottom half of the salads as well as 4 slices of bacon, two hard boiled eggs, and season.Repeat the last steps by placing the rest of the ingredients on the other side of the cooked chicken.Serve with vinaigrette.
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Re-Invented Cobb Salad

Re-Invented Cobb Salad

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4
portions
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • vinaigrette


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  • 1/4 cup
    (65 mL)
    mayonnaise
  • 3 Tbsp.
    (45 mL)
    light sour cream
  • 1
    garlic clove cut in two
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  • 1 8/10 oz
    (50 g)
    Blue cheese
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  • 1 1/2 Tbsp.
    (22 mL)
    red wine vinegar
  • 2 oz
    (5 to 6 drops) Worcestershire sauce
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  • 1 tsp.
    (5 mL)
    honey
  • 8
    large oregano leaves, washed

  • salt and pepper
  • salad


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  • 8
    on the vine cocktail Tomato
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    PRODUCT OF MEXICO 4.39/kg


  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 2 1/2 cups
    (675 mL)
    cooked chicken
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  • 6 cups
    (1,5 L)
    mix of minced iceberg lettuce, watercress and radish sprouts
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  • 2
    avocados, sliced
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  • 8
    slices bacon, cooked
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    $5.44 ea.

    65 g


  • 4
    hard boiled egg, peeled and each cut in two

  • salt and pepper
Imprimer ma sélection

Preparation

Combine all the ingredients for the vinaigrette and set aside.

Preheat the oven at 375°F.

Place the tomatoes on a baking sheet and pour the olive oil on top.

Cook until the tomato skins start to burst.

Remove from the oven and set aside.

To assemble the salad, start by placing the chicken in the center of a platter.

On one side, place half of the mixed salads, place one cluster of cooked tomatoes on top.

Add half of the avocado slices on the bottom half of the salads as well as 4 slices of bacon, two hard boiled eggs, and season.

Repeat the last steps by placing the rest of the ingredients on the other side of the cooked chicken.

Serve with vinaigrette.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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