Читать книгу The Indoor Grilling Cookbook - Williams Sonoma Test Kitchen - Страница 15

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To make the dressing, in a frying pan over high heat, arrange the bacon slices in a single layer and cook, turning, until crispy, 3–4 minutes per side. Transfer to a paper towel–lined plate, reserving  cup bacon fat in the pan. Let the bacon cool, then cut into thirds and set aside.

In a bowl, combine the shallot and vinegar and let stand for 5 minutes, then whisk in the mustard. Whisk in the olive oil and the reserved bacon fat. Season with salt and pepper. Set aside.

To make the salad, preheat a stove-top grill pan over medium-high heat, or preheat an electric indoor grill on medium-high heat. Brush with canola oil.

Meanwhile, in a small bowl, toss together the onion wedges and 1 tablespoon of the olive oil, and season with salt and pepper. In another small bowl, toss together the tomatoes and the remaining 1 tablespoon olive oil, and season with salt and pepper. Lightly brush the romaine with more olive oil.

Place the onion, tomatoes, and romaine, cut sides down, on separate areas of the grill. Cook, turning once, until the onion is charred and softened, the tomatoes are blistered and release their juices, and the romaine is slightly wilted and charred, about 10 minutes.

Transfer the romaine to a platter and arrange the reserved bacon, onion, tomatoes, avocado, and eggs around the romaine. Spoon the dressing over the salad. Top with the cheese, chives, and a few grindings of pepper and serve.

Serves 4

for the dressing  lb sliced bacon1 shallot, minced  cup red wine vinegar 1 tablespoon Dijon mustard cup olive oil Kosher salt and pepper

for the salad

Canola oil as needed

1 red onion, cut into 8 wedges

2 tablespoons olive oil,

plus more as needed Kosher salt and pepper1 cup cherry tomatoes, halved

2 large heads romaine lettuce, halved lengthwise1 avocado, pitted, peeled,and sliced

2 hard-boiled eggs,peeled and halved lengthwise cup crumbled Gorgonzola cheese

 cup chopped fresh chives

Deconstructed Cobb Salad with Grilled Romaine, Tomatoes & Red Onion

A new look for an old favorite, this contemporary Cobb calls for lightly charred vegetables and Gorgonzola in place of the traditional Roquefort. To more closely match the classic, add grilled chicken breasts to the platter.