Blue Cheese Vinaigrette Cobb Salad - FabFitFun
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  • Blue Cheese Vinaigrette Cobb Salad


    Courtesy of private chef, food blogger and former star of NBC’s restaurant reality show The Chopping Block Kelsey Henderson

    This decadent, über-delicious salad is definitely something to be savored. Even the most carnivorous gourmets will enjoy this winner.

    1 head romaine lettuce, chopped
    Large handful of arugula
    1/4 cup white wine vinegar
    1 tablespoon Dijon mustard
    1/4 teaspoon coarse salt
    1/8 teaspoon ground pepper
    Pinch of sugar
    3/4 cup extra-virgin olive oil
    1/2 cup crumbled blue cheese, such as Roquefort
    Cherry tomatoes, quartered
    1 avocado, cubed
    2 green onions, thinly sliced
    8 wonton wrappers
    Pinch of smoked paprika
    Olive oil spray bottle
    4 fried eggs, cooked until the yolk is almost hard
    2 ounces sliced grilled chicken breast (optional)


    1. Preheat oven to 400 degrees F.
    2. Place lettuce in large salad bowl.
    3. In a blender, mix the next six ingredients (through sugar) until blended.
    4. Add blue cheese and stir with spoon. Do not blend.
    5. On a cookie sheet lined with parchment paper, place wonton wrappers flat. Spray with olive oil. Sprinkle with smoked paprika and salt. Bake about 5 minutes until wonton is crispy and golden brown.
    6. Toss lettuce, tomatoes, avocado, and green onions with dressing.
    7. Place a small portion of salad on plate, top with one wonton, place more salad on top.
    8. Top with one more wonton and a fried egg. If desired, add sliced grilled chicken breast.

    Serves 4

    We rounded up 11 other delish salad recipes in honor of National Salad Month. Check them out here!

    Posted on May 23, 2012 in Recipes


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