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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:

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)

Directions:

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.
This recipe comes courtesy of Chef Chris Ward and his four-star Dallas restaurant, the Mercury.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	843.71 Kcal (3532 kJ)
Calories from fat	667.8 Kcal
		% Daily Value*
Total Fat	74.2g	114%
Cholesterol	235.79mg	79%
Sodium	2357.47mg	98%
Potassium	869.9mg	19%
Total Carbs	8.83g	3%
Sugars	2.59g	10%
Dietary Fiber	3.36g	13%
Protein	37.05g	74%
Vitamin C	12.3mg	21%
Vitamin A	0.2mg	6%
Iron	4mg	22%
Calcium	233.5mg	23%

Amount Per 100 g
Calories	231.3 Kcal (968 kJ)
Calories from fat	183.08 Kcal
		% Daily Value*
Total Fat	20.34g	114%
Cholesterol	64.64mg	79%
Sodium	646.3mg	98%
Potassium	238.48mg	19%
Total Carbs	2.42g	3%
Sugars	0.71g	10%
Dietary Fiber	0.92g	13%
Protein	10.16g	74%
Vitamin C	3.4mg	21%
Vitamin A	0.1mg	6%
Iron	1.1mg	22%
Calcium	64mg	23%

* 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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