Chicken Cobb Salad
Bring 8 cups of water to a boil in a large saucepan. Gently lower eggs into water and boil for 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill unti…
- Cook50 min
- Total50 min
- Serves1
- LevelIntermediate
Ingredients
- 3 large eggs, room temperature
- 4 slices bacon (optional)
- 2 Tbsp. sherry vinegar or red wine vinegar
- 1 Tbsp. Dijon Mustard
- 800gr\28oz extra-virgin olive oil
- half kosher salt, freshly ground pepper
- 2 coarsely torn frisée
- 1 rotisserie chicken, meat pulled from bones and shredded
- large beefsteak and/or heirloom tomatoes, cut into wedges
- ripe avocado, quartered
Preparation
- Bring 8 cups of water to a boil in a large saucepan. Gently lower eggs into water and boil for 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel eggs under running water; set aside.
- Place bacon in a dry medium skillet and set over medium-low heat. Cook, turning occasionally, until brown and crisp, 8–10 minutes. Transfer to paper towels and let drain.
- Add vinegar, mustard, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified. Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper.
- Curly arrange on a large platter and season with salt and pepper. Drizzle about half of the warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired). Season salad with salt and pepper and drizzle remaining dressing over.
