Friday, October 12 2012, 06:30 PM MDT
Chef Bryan's Cobb Salad
As Aired On October 12, 2012
Recipe Courtesy Chef Bryan Woolley
1 head iceberg lettuce, washed and chopped
1 head romaine lettuce, washed and chopped
2 cups arugula, washed and chopped
2 carrots, peeled and diced
1 cup crumbled blue cheese
8 hard boiled eggs, peeled and chopped
6 tomatoes, deseeded and diced
2 chicken breasts, cooked and diced
12 bacon pieces, cooked and chopped
Salt and pepper to taste
1.) Combine lettuce in a large bowl and toss.
2.) Place lettuce on a serving platter and arrange the hard boiled eggs, tomatoes, bacon, and chicken decoratively over the greens.
3.) Combine the blue cheese dressing ingredients (recipe below) in a large bowl and whisk together. Serve on the side or toss the salad greens with the dressing before assembling.
Homemade Blue Cheese Dressing
1 cup mayonnaise
2 tablespoons minced Spanish onion
3 green onions finely chopped
1 tablespoon minced garlic
1/4 cup chopped Italian Flat Leaf Parsley
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
½ cup blue cheese, crumbled
salt and freshly cracked pepper to taste
1.) Combine all ingredients in a large bowl and whisk together. Cover and refrigerate until needed.
(Copyright 2012 Sinclair Broadcasting Group.)