My F&W
quick save (...)
Cobb Salad with Pancetta Chips
© Quentin Bacon

Cobb Salad with Pancetta Chips

  1. 4 thin slices of pancetta
  2. 5 large eggs, at room temperature
  3. 2 tablespoons sherry vinegar
  4. 1 1/2 teaspoons water
  5. 1/2 teaspoon Dijon mustard
  6. 6 tablespoons grapeseed oil
  7. 6 tablespoons extra-virgin olive oil
  8. Salt and freshly ground pepper
  9. 6 slices of thick-cut bacon, cut into 1/4-inch matchsticks
  10. 1 pound hearts of romaine lettuce, cut crosswise into 1/2-inch ribbons
  11. 2 Hass avocados, cut into 1/2-inch wedges
  12. 2 tomatoes, halved and sliced crosswise 1/4 inch thick
  13. 4 grilled or roasted skinless, boneless chicken breast halves, thickly sliced
  14. 3 1/2 ounces dry-aged blue cheese, shaved or crumbled
  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.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.