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A Recipe from Our Cookbook: Michael’s Famous Cobb Salad

July 16, 2010

This gorgeous, satisfying salad is our hands-down, number-one crowd pleaser.

Our version of the Cobb salad has earned us a devoted lunch following ever since its debut on our menu. And with good reason. It’s packed with delicious ingredients, all the classic elements, and the results are hugely satisfying. This salad definitely hits the spot. You can serve it in a number of different ways—tossed beforehand (as most guests prefer, according to Michael in  Welcome to Michael’s); Michael shares that his guests prefer it this way); arranged as a composed salad; or with rows of the bountiful ingredients laid on top of the greens in the traditional Cobb style.

Cobb Salad

Serves 4

  • 1 1/2 cups olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup chopped chives
  • Sea salt and freshly ground pepper
  • 1 pound chicken tenders, all fat and sinew removed
  • 3 tablespoons peanut oil
  • 3/4 pound mesclun
  • 10 ounces cherry tomatoes, halved lengthwise
  • 2 avocados, peeled, pitted, and diced
  • 4 hard-boiled eggs, peeled and chopped
  • 1/2 pound bacon lardons, cooked and chopped
  • 1/2 pound crumbled Maytag blue cheese

Combine the oil, vinegar, and chives in an attractive container with a tight-fitting lid. Season with salt and pepper to taste. Cover and vigorously shake to blend. Set aside.

Season the chicken with salt and pepper to taste.

Heat the peanut oil in a frying pan over medium-high heat. When very hot, add the chicken and sauté, turning occasionally, for about 6 minutes or until cooked through and nicely browned. Transfer to a platter and set aside.

Place an equal portion of mesclun in each of 4 large shallow bowls. Cut the chicken tenders crosswise into thin slices and arrange an equal portion of chicken down the center of the greens. Place a line of cherry tomatoes on one side of the chicken and a line of avocado on the other side. Place a line of chopped egg next to the tomatoes and a line of lardons next to the avocado. Sprinkle blue cheese over all.

Serve with the dressing passed on the side or drizzle a moderate amount over the top as you serve, asking diners to toss their salads immediately.

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