Hellloooooooooo there. I've boycotted the blog for the past week because I was wrapped up in a much needed 4 day detox. After my brothers wedding in July, hubs and I decided to go on an obscene eating spree for about a month. That, paired with a serious hiatus from the tredmill and yoga = this in my agenda...
Now that the 4 day detox is done and I feel much better, I decided to blog a recipe that falls somewhere in between crazy detox and pasta coma - a fabulous cobb salad. Why is it a "copycat" cobb you might ask? It's because I replicated the cobb salad from ONE restaurant (my fav.). It's filling ,it's delicious, its easy to make and it won't grow you a second ass if eaten regularly. yumyum.
Ingredients: (serves 2)
2 handfuls chopped romaine lettuce
2 handfuls frisee lettuce
2 grilled chicken breasts (sliced)
1 handful cherry tomatoes (tossed with salt and EVOO and roasted for 15 minutes at 375 degrees - allow to cool in the fridge)
1 ripe avocado (pitted, peeled and sliced)
2 hard boiled eggs (quartered)
1/2 cup crumbled blue cheese
4 pieces of panchetta
1 heaping handful cubed french bread (to make crutons)
2 cloves whole garlic (peeled)
EVOO
Juice from 1 lemon
1 tsp chopped fresh thyme
Salt and Pepper
Preheat the oven to 400 degrees. In a baking sheet, spread the cubed french bread and toss with EVOO, salt and pepper. Bake in the oven until slightly brown and crisp, turning once. Remove from oven and rub the raw garlic on to the crispy croutons. Set aside.
Place the panchetta on the baking sheet and place in the 400 degree oven until crisp. Remove and set aside.
To make the dressing, put the lemon juice, thyme, a couple pinches of salt and a pinch of pepper in a small bowl. Using a whisk, slowly pour the EVOO into the bowl and whisk it into the mixture to emulsify. You want about 1/2 cup of dressing.
In a large bowl, toss together both lettuces with the dressing. Plate the lettuce into two bowls and arrange all other ingredients on top.
Serve & Enjoy!
xo Chef Natty
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