Cobb Salad, New Orleans Style
Ingredients
- 2 chicken breasts
- 1 tbs. Creole seasoning
- 1/2 stick melted butter
- 1 Tbs. Creole mustard
- 3 dashes Worcestershire
- 3 Tbs. tarragon vinegar
- 1/4 tsp. salt
- 5 drops Tabasco garlic pepper sauce
- 1 Tbs. paprika
- 1/2 cup olive oil
- 1 green onion, sliced thin, tender parts only
- 1 hard-boiled egg, finely diced or crumbled
- 2 ripe but not soft avocados, cut into medium dice
- 2 ripe tomatoes, cut into medium dice
- 1 red radish, chopped
- 6 slices thick, smoky bacon, fried crisp
- 1/2 cup crumbled blue cheese
- Enough mixed greens to make four salads (about two standard bags)
Instructions
- 1
Season the chicken with the Creole seasoning. Brush with butter and either grill or broil until cooked through and crusty. Let cool, then chop into medium dice.
- 2
To make the dressing, combine all the ingredients except the oil in a bowl. Add a tablespoon of water. Add the oil a little at a time, whisking constantly, to make a creamy-looking sauce.
- 3
The greens are best torn, not chopped. However, you want pieces about the size of a quarter, which might take longer than you want to give the project. Either way, cut the green up right before serving.
- 4
In a bowl, combine all the salad ingredients except the greens, and toss with 3/4 of the dressing. Now add the greens and toss gently until all the leaves are coated. Add more dressing if necessary.