Recipes Developed by David Grenier
Photography by David Bagosy
Food Styling by David Grenier
Prop Styling by Felice Morsillo
First published in Wish Summer 2007
Buy pre-skewered marinated meat, fish and vegetable kebabs at most butcher counters, markets and grocers. Pick up a prepared salad dressing to make matters even simpler – a creamy cucumber, black peppercorn ranch or buttermilk dressing would work well.
food
Grilled Chicken Cobb Salad
There's nothing stuffy about this version of a salad first created by Robert Cobb in the late 1930s at Hollywood’s famous Brown Derby Restaurant.
Ingredients (SERVES 4)
Vinaigrette:| 1 tbsp | Dijon mustard |
| 3 tbsp | white wine or sherry vinegar |
| 1 | garlic clove, minced |
| 1 tbsp | fresh thyme |
| 1/4 tsp | each kosher salt and fresh ground pepper |
| 3/4 cup | olive oil |
Salad:
| 8 | chicken skewers |
| 3 | romaine hearts, chopped |
| 4 | hard-boiled eggs |
| 2 | ripe avocados, quartered* |
| 4 | plum tomatoes, quartered |
| 7oz | (200g) Danish blue cheese, crumbled into pieces |
Instructions
- Preheat barbecue to medium-high heat.
- In a bowl, combine all vinaigrette ingredients except oil. Gradually add oil, whisking to emulsify. Set aside.
- Grill chicken skewers, turning occasionally, about 10-12 minutes or until cooked through. Transfer to a serving plate.
- While skewers are grilling, toss romaine with cup of dressing in a large salad bowl until lightly dressed, set aside. Arrange eggs, avocado, tomato and cheese on a platter and serve extra dressing on side.
Comment on "Grilled Chicken Cobb Salad"
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Lynda writes:
This is my first email from Wish regarding supper club.
This dinner is on my table tonight, sounds so good ...
Thanks
Lynda
—posted March 7, 2008 at 7:56 a.m.
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