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29 Newbury Cobb Salad with Champagne Vinaigrette
Ingredients
| * | 4 oz. iceberg lettuce, shredded |
| * | 1/4 avocado, peeled and diced |
| * | 6 oz. grilled boneless, skinless chicken breast (See Notes) |
| * | 3 strips cooked bacon, diced |
| * | 1 hard boiled egg, diced |
| * | 4 small cherry tomatoes, halved |
| * | 1/2 oz. champagne vinegar |
| * | 1 1/2 oz. extra virgin olive oil |
| * | Pinch of minced garlic |
| * | Pinch of salt and pepper |
| * | Fresh chopped parsley |
Instructions
| 1 | Place lettuce on serving plate. Arrange avocado, chicken, bacon, egg and tomatoes in rows on top of the greens. |
| 2 | To prepare the champagne vinaigrette, combine the champagne vinegar, extra virgin olive oil, garlic, salt and pepper. Mix well. Drizzle dressing over the salad. Top with chopped parsley. |
Notes
- To prepare a New England Cobb Salad, substitute the chicken with lobster meat from a one-pound boiled lobster tail.
- Recipe may be multiplied for additional servings.
Source
29 Newbury Restaurant, 29 Newbury Street, Boston, MA