Cobb Salad with Pancetta Chips

Slideshow: More Terrific Salads

  • Total Time:
  • Servings: 4
KEY: Spring, Summer, Roasting, American, Salads, Dinner, Lunch

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Ingredients

  • 4 thin slices of pancetta
  • 5 large eggs, at room temperature
  • 2 tablespoons sherry vinegar
  • 1 1/2 teaspoons water
  • 1/2 teaspoon Dijon mustard
  • 6 tablespoons grapeseed oil
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 6 slices of thick-cut bacon, cut into 1/4-inch matchsticks
  • 1 pound hearts of romaine lettuce, cut crosswise into 1/2-inch ribbons
  • 2 Hass avocados, cut into 1/2-inch wedges
  • 2 tomatoes, halved and sliced crosswise 1/4 inch thick
  • 4 grilled or roasted skinless, boneless chicken breast halves, thickly sliced
  • 3 1/2 ounces dry-aged blue cheese, shaved or crumbled

How to make this recipe

  1. Preheat the oven to 350°. Lay the pancetta on a baking sheet, cover with parchment paper and place another baking sheet on top. Bake for 15 minutes, or until browned. Blot dry.
  2. Meanwhile, add the eggs to a sauce-pan of boiling water; cook for exactly 6 minutes. Transfer to an ice water bath for 10 minutes, then peel. Scoop the soft-cooked yolk out of 1 egg and transfer to a blender. Add the vinegar, water and mustard and puree. With the machine on, slowly add the two oils and blend. Season with salt and pepper.
  3. In a small skillet, cook the bacon over moderate heat, stirring occasionally, until just crisp. Drain on paper towels.
  4. In a bowl, toss the romaine with 1/2 cup of the dressing, season with salt and pepper and mound on 4 plates. Arrange the avocados, tomatoes and chicken on the plates; drizzle with 1/4 cup of the dressing. Scatter the bacon and blue cheese on top. Carefully slice off 1 end of each of the remaining eggs to expose the yolks; set the eggs in the center of the salad. Top with the pancetta and serve with the remaining dressing.

Suggested Pairing

Although salad is a tough match for any wine, Sauvignon Blanc—with its own complex, garden-like bouquet and flavors—that is, one not dulled by a lot of alcohol or excess oak, a problem with California offerings. Look for a bottling from France's Loire Valley or New Zealand.

Contributed By Photo © Quentin Bacon Published July 2003

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495346 recipes/cobb-salad-with-pancetta-chips 2013-12-06 Josiah Citrin spring|summer|roasting|american|salads|4|weeknight-dinner|lunch july-2003 recipes,cobb-salad-with-pancetta-chips 495346
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