The Ultimate Cobb Salad
Over at Chefs Life HQ we thought it was time for the unsung hero of non-salad salads... the Cobb. We gave it an upgrade using our Blending Oil to make a warm bacon fat vinaigrette... drizzled over the cooked bacon among other goodies. We said what we said - bacon on bacon.
4 hard boiled eggs, cut in half
6 slices thick cut bacon
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp honey
1/4 cup Chefs Life Blending Oil
Kosher salt, freshly ground pepper
8 cups coarsely torn green leaf lettuce
1/2 rotisserie chicken, pulled and shredded
2 large heirloom tomatoes, cut into thick wedges
1 ripe avocado, sliced thinly
Start by making the bacon. In a large pan over medium heat, cook the bacon until crispy, about 8-10 minutes then drain on a paper towel. Reserve the bacon fat. In the pan with the bacon fat, add in the vinegar, Dijon, honey, Chefs Life Blending Oil, salt and cracked pepper. Whisk vigorously for about 1 minute while the dressing emulsifies. It should become thickened.
On a large plate arrange the torn lettuce, tomatoes, avocado, rotisserie chicken, hard boiled eggs and bacon. Using a large spoon, drizzle the dressing over the salad, covering all components and be generous. Add a sprinkle of salt and a hefty crank of cracked pepper to serve.