Cobb Salad with Pancetta Chips Recipe

Name: Cobb Salad with Pancetta Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thin slices of pancetta; 5 large eggs, at room temperature; 2 tablespoons sherry vinegar; 1 1/2 teaspoons water; 1/2 teaspoon Dijon mustard; 6 tablespoons grapeseed oil; 6 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 6 slices of thick-cut bacon, cut into 1/4-inch matchsticks; 1 pound hearts of romaine lettuce, cut crosswise into 1/2-inch ribbons; 2 Hass avocados, cut into 1/2-inch wedges; 2 tomatoes, halved and sliced crosswise 1/4 inch thick; 4 grilled or roasted skinless, boneless chicken breast halves, thickly sliced; 3 1/2 ounces dry-aged blue cheese, shaved or crumbled

Servings: persons

4 thin slices of pancetta
5 large eggs, at room temperature
2 tablespoons sherry vinegar
1 1/2 teaspoons water
1/2 teaspoon Dijon mustard
6 tablespoons grapeseed oil
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 slices of thick-cut bacon, cut into 1/4-inch matchsticks
1 pound hearts of romaine lettuce, cut crosswise into 1/2-inch ribbons
2 Hass avocados, cut into 1/2-inch wedges
2 tomatoes, halved and sliced crosswise 1/4 inch thick
4 grilled or roasted skinless, boneless chicken breast halves, thickly sliced
3 1/2 ounces dry-aged blue cheese, shaved or crumbled

1
Preheat the oven to 350.
2
Lay the pancetta on a baking sheet, cover with parchment paper and place another baking sheet on top.
3
Bake for 15 minutes, or until browned.
4
Blot dry.
5
Meanwhile, add the eggs to a sauce-pan of boiling water; cook for exactly 6 minutes.
6
Transfer to an ice water bath for 10 minutes, then peel.
7
Scoop the soft-cooked yolk out of 1 egg and transfer to a blender.
8
Add the vinegar, water and mustard and puree.
9
With the machine on, slowly add the two oils and blend.
10
Season with salt and pepper.
11
In a small skillet, cook the bacon over moderate heat, stirring occasionally, until just crisp.
12
Drain on paper towels.
13
In a bowl, toss the romaine with 1/2 cup of the dressing, season with salt and pepper and mound on 4 plates.
14
Arrange the avocados, tomatoes and chicken on the plates; drizzle with 1/4 cup of the dressing.
15
Scatter the bacon and blue cheese on top.
16
Carefully slice off 1 end of each of the remaining eggs to expose the yolks; set the eggs in the center of the salad.
17
Top with the pancetta and serve with the remaining dressing.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 thin slices of pancetta, 5 large eggs, at room temperature, 2 tablespoons sherry vinegar, 1 1/2 teaspoons water, and more.

Yes, Cobb Salad with Pancetta Chips falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cobb Salad with Pancetta Chips

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