Layered Cobb Salad and Fancy Burgers, Color Him Blue

A dish with the combination of blue cheese and bacon will make Mr. G's heart sing and causes him to gaze adoringly at me.  I've been thinking I'm ripe for an adoring gaze, so this holiday weekend I'm making two different meals featuring these tasty ingredients. 

The first one isn't really a recipe.  I grill burgers and top them with bacon, caramelized onions, and blue cheese.  The finishing touch is a toasted bun.  Caramelizing onions just amounts to frying them in a bit of olive or other oil on low for a good 45 minutes to an hour.  So today I fried a package of thick cut bacon and used half for the salad recipe below and will use the other half for burgers tomorrow.

The Cobb Salad recipe is adapted from a Gourmet magazine recipe.  You could also add chicken and you could use whatever kind of bottled dressing sounds good instead of making dressing from scratch.  I think the original Cobb Salad was served with a French dressing.  Mr. G came through with an adoring gaze after eating this and said, "Either I'm really hungry or this is the best salad I've ever tasted."

Layered Cobb Salad
Makes 4 main dish servings.
For dressing:
3 T red wine vinegar
1 T lemon juice
2 t Dijon mustard
1 small garlic clove, minced
1/2 t salt
1/2 t sugar
1/4 t black pepper
1/2 c extra-virgin olive oil

For salad:
2 avocados
1 small head Boston lettuce, torn into pieces (could use romaine or any other lettuce)
1 c iceberg lettuce, sliced thinly
5 thick cut bacon slices, cooked until crisp, drained, and finely chopped
3 Roma tomatoes, seeded and chopped
3 oz Roquefort cheese (or other blue) crumbled (about 1/2 c)
3 hard-boiled large eggs
2 T finely chopped fresh chives

Dressing preparation:
Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.

Make salad:
For perfect hard-boiled eggs (I think I got this from from Martha Stewart):  Start eggs in cold water, the water covering by about 1".  Bring to a boil.  Shut off and cover for 12 minutes.  Put eggs in cold water to stop the cooking and to cool.  Chop egg whites and set aside  yolks.

Halve, pit, and peel avocados, then cut into 1/2-inch cubes.  Dice tomatoes. 

Spread lettuce over bottom of a 6- to 8-quart glass bowl. Sprinkle bacon over, then continue layering with tomatoes, cheese, avocados, eggs (breaking up yolks and sprinkling over),and chives.

Use tongs or other utensil to serve salad onto plates.  Add salad dressing.  Note:  if all the salad will be eaten immediately, you could dress the salad in the bowl.

Comments

  1. bacon and blue cheese burgers are awesome! i've found mixing blue cheese crumbles with the ground beef before grilling can be done with success.

    ReplyDelete
  2. Mmmmmmm.....Mr G is a smart man. Bacon and blue make everything better...

    ReplyDelete

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