Classic Cobb Salad

Recipe Ingredients

2		Boneless skinless chicken breasts
		Drizzle of olive oil
		Bayou Blast - see * Note
1/2 lb	227g / 8oz	Raw bacon - diced
1/2 cup	118ml	Extra-virgin olive oil
		Juice from one fresh lemon
1/2 lb	227g / 8oz	Maytag Blue cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Avocado - peeled, pitted
1		Beefsteak tomato - peeled, seeded,
		And small diced
2		Hard-boiled eggs
2		Bibb Lettuce heads - washed, patted dry,
		And thinly sliced

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the grill.

Season the chicken breast with olive oil and Bayou Blast. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken.

In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes.

In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside.

Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper.

In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immedietly.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B53 broadcast 09-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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