Cobb Salad
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Chicken breast, blue cheese, vegetables and fruit with creamy cider dressing: a easy cobb salad recipe by chef Mayet Cristobal, from the Getty Museum restaurant
31 March, 2012
ingredients
Chicken
150 g breast
Romaine Lettuce
150 g, julienned
Radicchio
150 g, julienned
Bacon
25 g, chopped, cooked crispy
Blue Cheese
30 g Maytag variety
Apples
40 g, chopped, Fuji variety
Cranberries
25 g
Pecans
25 g, rosemary glazed
Mayonnaise
120 ml
Apple Juice
60 ml
Apple Cider Vinegar
60 ml
Honey
To taste
Rosemary
To taste
Aromatic Herbs
5 g
Pecans
As needed
Butter
As needed
Rosemary
As needed
Brown sugar
As needed
Preparation
Salad
Marinate the chicken breast with olive oil, tarragon, shallots, touch of lemon; roast in the oven, cool and dice.
Soak the sundried cranberries in warm sugar water for about 10 minutes.
Mix in a large bowl with the other ingredients.
Creamy cider dressing
Mix mayo, apple juice, cider vinegar, honey.
Precook chopped rosemary and savory in olive oil.
Add to dressing while still warm.
It is important to precook the herbs because they are hard herbs and this will release the flavor.
Garnish the salad with the creamy cider dressing and serve.
Tips: if possible, use free-range chicken breast. Instead of Maytag cheese you can use any other blue cheese, and to substitute Fuji apples any tart apple will do
