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The Mercury’s Cobb Salad With Grilled Chicken Recipe

The Mercury’s Cobb Salad With Grilled Chicken Recipe

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The Mercury’s Cobb Salad With Grilled Chicken

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Ingredients

Count

Nutrition

1401

Calories

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Ingredients:

Serving

the mercury''s cobb salad with grilled chicken
from the mercury , in dallas
special equipment 4 four-inch ring molds approximately 2 inches tall
champagne vinaigrette 1/4 cup champagne vinegar
1 egg yolk
2 tsp creole mustard
2/3 cup canola oil
salt and freshly ground pepper to taste
in a bowl whisk together the vinegar, egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use.
salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces
2 hard-boiled eggs, grated
1 ripe tomato, peeled, seeded, and diced
4 pieces cooked bacon, diced
4 oz blue cheese , preferably roquefort
approximately 1 cup champagne vinaigrette ( recipe above)
1 head romaine , cut in julienne strips 2 inches long
salt and freshly ground pepper to taste
in a large bowl toss the avocado, grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate.
when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour.
chicken 4 boneless chicken breasts, approximately 6 oz each
1 tbsp basil oil (for garnish , optional)
1 tbsp chile oil (for garnish , optional)
grill the breasts until just done, about 5 minutes per side. may be sauteed, if you wish. keep warm.
to unmold the salads, hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn''tsp move easily.
slice the warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other , and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4.
this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

Directions:

In a bowl whisk together the vinegar, egg yolk, and mustard. Then slowly pour in the oil, whisking to emulsify. Season with salt and pepper. Refrigerate until ready to use.
In a large bowl toss the avocado, grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. With a spoon, mash everything together until it resembles a loose guacamole. Season with salt and pepper. If you are not using immediately, cover surface with plastic wrap and refrigerate
When you are ready to assemble the salads, set out 4 dinner plates. Place a ring mold on each plate and fill it with salad. Using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. Refrigerate the salads for 1 hour.
Grill the breasts until just done, about 5 minutes per side. May be sautéed, if you wish. Keep warm.
To unmold the salads, hold down the top of the salad with one hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn’t move easily.
Slice the warm chicken and place on top of the salads in a grid fashion, 2 pieces one way, 2 the other, and so on. Drizzle the plate with the basil and chile oils, if desired. Serve immediately. Serves 4.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1400.71 Kcal (5864 kJ)
Calories from fat	1020.82 Kcal
		% Daily Value*
Total Fat	113.42g	174%
Cholesterol	471.14mg	157%
Sodium	2540.52mg	106%
Potassium	1364.13mg	29%
Total Carbs	8.83g	3%
Sugars	2.59g	10%
Dietary Fiber	3.36g	13%
Protein	84.12g	168%
Vitamin C	20.2mg	34%
Vitamin A	0.2mg	6%
Iron	6.6mg	37%
Calcium	262.2mg	26%

Amount Per 100 g
Calories	223.66 Kcal (936 kJ)
Calories from fat	163 Kcal
		% Daily Value*
Total Fat	18.11g	174%
Cholesterol	75.23mg	157%
Sodium	405.66mg	106%
Potassium	217.82mg	29%
Total Carbs	1.41g	3%
Sugars	0.41g	10%
Dietary Fiber	0.54g	13%
Protein	13.43g	168%
Vitamin C	3.2mg	34%
Iron	1.1mg	37%
Calcium	41.9mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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