The Palm Restaurant West Side Cobb Salad

The Palm Restaurant Recipe

4 (5 oz.) boneless, skinless chicken breast halves
1/2 cup olive oil
fine sea salt and freshly ground black pepper
8 cups loosely packed mesclun lettuce mixture
2 cups shredded radicchio
1 small white onion, peeled and chopped into 1/4 inch chunks
1/4 pound ripe beefsteak tomatoes, cored and cut into 1/4 inch dice
4 small avocados, peeled, pitted and cut into 1/4 inch dice
4 hard boiled eggs, peeled and finely chopped
8 slices bacon, cooked until crispy and crumbled
1/2 pound blue cheese, crumbled
1 cup basic vinaigrette  

Place the chicken breasts in a shallow baking dish and drizzle with the oil. Season generously with salt and pepper and cover with plastic wrap. Refrigerate for at least 2 hours and up to 4.

Remove from the refrigerator 15 minutes before grilling. Preheat an indoor or outdoor grill to medium high heat. Grill the chicken breasts for 4 to 5 minutes on each side until firm and completely opaque at the center. Transfer to a cutting board and let stand for 5 minutes to allow the juices to settle. With a sharp knife, cut the chicken breasts into 1/4 inch dice.

In a very large bowl, combine the lettuces, radicchio, onion, tomatoes, avocado, eggs, bacon, and blue cheese. Toss briefly, drizzle with the vinaigrette and toss again until all the ingredients are evenly coated. Using tongs, divide the salad among 6 large, chilled plates, making sure each plate has an equal amount of chicken and avocado. Serve immediately

Basic Vinaigrette:
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
1 clove garlic, pressed
1 teaspoon fine sea salt

Combine all the ingredients in a jar that will seal tightly and shake vigorously to emulsify. The dressing can be kept, refrigerated for up to 10 days. Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so the olive oil will flow. Always shake well again just before tossing with a salad. Serves 6 to 8.

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