Green Goddess Cobb Salad
A fresh and elegant twist on the classic Cobb salad featuring a vibrant green goddess dressing made with fresh herbs, topped with crispy guanciale, rotisserie chicken, and fresh vegetables. This salad perfectly balances creamy, crunchy, and savory elements.
Ingredients
- •2 whole scallions
- •¼ cup fresh tarragon leaves
- •2 tablespoons fresh chives
- •2 tablespoons fresh cilantro
- •2 tablespoons fresh parsley
- •¼ cup olive oil
- •2 tablespoons white wine vinegar
- •2 tablespoons plain yogurt
- •1 whole avocado
- •1 to taste kosher salt and pepper
- •1 ounce guanciale
- •1 whole rotisserie chicken
- •4 whole Little Gem lettuces
- •1 whole fennel bulb
- •1 cup pea shoots
- •½ whole red onion
- •
Cooking Instructions
- 1.
Puree scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth. Thin dressing with water, adding a little at a time, until similar in consistency to heavy cream; season with salt and pepper.
10 min
- 2.
Heat a dry small skillet over medium and cook guanciale, turning occasionally, until fat is rendered and meat is brown and crisp, 5-8 minutes. Transfer to paper towels to drain.
8 min
- 3.
Add reserved chicken skin to skillet and cook, turning and pressing occasionally, until golden brown and crisp, 5-8 minutes. Transfer to paper towels with guanciale.
8 min
- 4.
Arrange lettuce on a platter; drizzle with half of dressing and season with salt and pepper. Top with chicken meat, fennel, pea shoots, onion, and remaining avocado. Season with salt and pepper. Drizzle with remaining dressing and crumble crispy chicken skin and guanciale over top.
10 min
