COBB SALAD 2
Welcome to Michael's by Michael McCarty
This is, without a doubt, the most frequently requested lunch dish at both restaurants. Our guests can't seem to get their fill—every time we take it off the menu, they demand it back! Because people seem to prefer it, we mix the salad in the kitchen, but I think it looks absolutely beautiful when arranged like a traditional French salade composee. I must say that after all these years, I still enjoy it myself, chopped and mixed beforehand.
• 1 1/2 cups olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup chopped chives
• Sea salt and freshly ground black pepper
• 1 pound chicken tenders, all fat and sinew removed
• 3 tablespoons peanut oil
• 3/4 pound mesclun
• 10 ounces cherry tomatoes, halved lengthwise
• 2 avocados, peeled and diced
• 4 hard-boiled eggs, peeled and chopped
• 1/2 pound Bacon Lardons
• 1/2 pound crumbled Maytag blue cheese
Combine the oil, vinegar, and chives in an attractive container with a tight-fitting lid. Season with salt and pepper to taste. Cover and vigorously shake to incorporate. Set aside.
Season the chicken with salt and pepper to taste.
Heat the peanut oil in a frying pan over medium-high heat. When very hot, add the chicken and sear, turning occasionally, for about 6 minutes or until cooked through and nicely browned. Transfer to a platter and set aside.
Place an equal portion of the mesclun in each of 4 large shallow soup bowls. Cut the chicken tenders crosswise into thin slices and arrange equal portions of the chicken down the center of the greens. Place a line of cherry tomatoes on one side of the chicken and a line of avocado down the other side. Place a line of chopped egg next to the tomatoes and a line of lardons next to the avocado. Sprinkle blue cheese over all.
Serve with the dressing passed on the side or drizzle a moderate amount over the top as you serve, asking diners to mix their salads immediately.