Polo Lounge McCarthy Cobb Salad, Copycat 1945
Created by dienia b on June 23, 2022
- Servings: 4
- Prep Time: 40m
- Cook Time: 0m
- Recipe #38979
Ingredients
- 1/2 head iceberg lettuce
- 1 head romaine lettuce
- 8 ounces cooked chicken breast, diced,(½ cup)
- ½ cup canned beets, diced
- 4 eggs, hard boiled,diced
- 4 ounces cheddar cheese,(½ cup), finely diced
- 6 ounces applewood smoked bacon,diced,(6 strips),cooked
- ¼ cup tomato,diced
- ¼ cup avocado,diced
- Dressing:
- 1 cup balsamic vinegar
- 1 shallot, chopped
- 1 tablespoon brown sugar, packed
- 3 cloves roasted garlic, smashed
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ,to taste
- 1/2 cup canola oil
How to Make
-
Step 1: Separate yolks from whites chop fine
-
Step 2: Mix the lettuce
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Step 3: Put piles of ingredients on top of lettuce mixture so they cover the salad
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Step 4: When serving toss salad
How to Make
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Step 5: In blender
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Step 6: Blend everything but oil
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Step 7: Add enough oil very slowly in running blender to emulsify dressing stop adding when it does
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Step 8: Serve dressing on side