Andrew Zimmern elevates his bacon-rich Cobb salad by serving it with two delicious homemade dressings: tangy blue cheese and vibrant Green Goddess. Plus: Andrew Zimmern's Kitchen Adventures Slideshow: Main-Course Salads
How to Make It
In a food processor, combine all of the ingredients except the mayonnaise, salt and pepper; pulse until very finely chopped. Add the mayonnaise and puree until nearly smooth and pale green. Scrape the dressing into a bowl and season with salt and pepper. Cover and refrigerate until the flavors meld and the dressing is well chilled, at least 1 hour.
In a food processor, combine all of the ingredients except the parsley, chives, salt and pepper; pulse until nearly smooth. Add the herbs and pulse to incorporate. Scrape the dressing into a bowl and season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.
Preheat the oven to 375°. Spread the bread on a rimmed baking sheet and bake for about 15 minutes, until golden and crisp. Let the croutons cool, then transfer to a plate.
On the rimmed baking sheet, arrange the bacon strips in a single layer. Bake for 15 to 20 minutes, until the bacon is browned but not completely crisp. Transfer the bacon to paper towels to drain and cool, then thinly slice crosswise.
Arrange the romaine hearts on plates or a platter. Scatter the croutons, bacon, tomatoes, eggs and parsley on top. Serve the salad, passing the two dressings at the table.
