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Classic Cobb Salad

    2 chicken breasts, skinless and boneless
    Drizzle of olive oil
    salt and pepper
    1/2 pound raw bacon, diced
    1/2 cup extra-virgin olive oil
    Juice from one fresh lemon
    1/2 pound Maytag Blue cheese
    Salt
    Freshly ground black pepper
    1 avocado, peeled and pitted
    1 Beefsteak tomato, peeled, seeded and small diced
    2 hard boiled eggs
    2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

  Preheat the grill. Season the chicken breast with olive oil and
 salt and pepper. Place the chicken on the grill and cook for 4
 minutes on each side. Remove from the grill and small dice the
 chicken. In a skillet, over medium heat, render the bacon until
 crispy, about 6 to 8 minutes.

  In a mixing bowl, whisk the olive oil and lemon juice together.
 Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk
 well. Season with salt and pepper. Set aside. Using a knife, dice
 the avocado. Season with salt and pepper. Season the tomatoes with
 salt and pepper. Thinly slice the eggs and season with salt and
 pepper.

  In a large bowl, toss the lettuce with the dressing. Season with
 salt and pepper. Mound the lettuce in the center of each plate. To
 garnish each salad, make a row of each; avocados, chicken, tomatoes,
 remaining blue cheese, bacon and eggs. Serve immediately.