THÔNG TIN TÀI LIỆU
CHOPPED RANCH COBB SALAD The classic Cobb salad is one of those more-calories-thanany-entrée-on-the-menu dishes that lets you feel somewhat virtuous all the while knowing that really you just want to stuff your face with bacon, avocado, and blue cheese There ain’t nothing wrong with that If a Cobb salad feels a little uncomposed, that’s because it is: it’s nothing more than a handful of ingredients all thrown together on the same plate The key to a great Cobb salad is to make sure that each one of those components is perfect The chicken in a Cobb should be supremely moist and tender You can accomplish this by poaching the chicken in not-too-hot water until it registers exactly 150°F on an instant-read thermometer At this stage, it’s cooked through but still retains most of its moisture, without any stringiness to speak of The remainder of the ingredients—the bacon, the eggs, the dressing—are pretty straightforward, and luckily we already have great techniques that’ll take care of them If you are planning this salad for a party or a picnic, all the ingredients can be prepped in advance to be plated at the last moment, though for best results, you should cook the bacon and dice the avocado just before serving NOTE: Leftover roast chicken can be used in place of the poached chicken SERVES 4 AS A MAIN COURSE 2 boneless, skinless chicken breasts, about 8 ounces each Kosher salt 2 heads Romaine lettuce, roughly chopped into 1-inch pieces (about 3 quarts) 1 recipe Buttermilk Ranch Dressing (recipe follows) Freshly ground black pepper 8 strips bacon, cooked and crumbled 4 hard-boiled eggs (see here), roughly chopped 1 avocado, halved, pitted, peeled, and diced into ½-inch cubes 1 large tomato, diced into ½-inch cubes 6 ounces Roquefort cheese, crumbled 2 tablespoons finely minced fresh chives Place the chicken breasts in a large saucepan and cover with quarts cold water and season with tablespoons salt Bring to a boil over high heat, reduce to a bare simmer, and cook until an instant-read thermometer inserted into the thickest part of a breast registers 150°F, about 10 minutes Drain the chicken and run under cold water until cool enough to handle Pat dry and dice into ½-inch chunks Toss the lettuce with half of the dressing in a bowl Season to taste with salt and pepper Divide the lettuce among four serving plates and top with the chicken, bacon, eggs, avocado, tomato, and cheese, keeping each ingredient separate Season to taste with salt and pepper and sprinkle with the chives Serve immediately, passing ... into ½-inch chunks Toss the lettuce with half of the dressing in a bowl Season to taste with salt and pepper Divide the lettuce among four serving plates and top with the chicken, bacon, eggs, avocado, tomato, and cheese, keeping each... to a bare simmer, and cook until an instant-read thermometer inserted into the thickest part of a breast registers 150°F, about 10 minutes Drain the chicken and run under cold water until cool... 2 heads Romaine lettuce, roughly chopped into 1-inch pieces (about 3 quarts) 1 recipe Buttermilk Ranch Dressing (recipe follows) Freshly ground black pepper 8 strips bacon, cooked and crumbled 4 hard-boiled eggs (see here), roughly chopped
Ngày đăng: 25/10/2022, 22:52
Xem thêm: