Corn On The Cobb Salad Wrap With Grilled Onion Blue Cheese Dressing
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
38
Spice
46
Sweetness
50
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Salt1 tbsp
Olive Oil1 bunch
Watercress4 large
Flour Tortilla2 tbsps
Extra-Virgin Olive Oil2 cups
Mayonnaise1 cup
Sour Cream1 cup
Buttermilk1 tsp
Worcestershire Sauce340 g
Blue Cheese (crumbled)Directions:
1
Preheat a grill or grill pan
2
Season chicken breasts on both sides with salt and pepper and drizzle with olive oil
3
Grill for about 4 to 5 minutes on each side or until cooked through
4
Set aside to rest for 2 minutes and then cut into bite-size pieces
5
In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain
6
Break into bite-size pieces
7
Halve, pit, peel and cut the avocado into 1/2-inch pieces
8
In a large salad bowl, toss together the romaine, corn, and watercress
9
Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado
10
Pour Grilled Onion Blue Cheese Dressing over salad and toss well
11
Divide over tortillas and fold or roll up to make a sandwich wrap
12
Preheat a grill or grill pan
13
Onions can be grilled utilizing a stove top grill pan or outside grill
14
Remove outer skin of the onion
15
Cut into 1/2-inch thick circles
16
Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste
17
Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes
18
Remove from heat and allow to cool, then cut into medium dice
19
In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended
20
Add blue cheese and mix well to incorporate throughout dressing
21
Fold in diced grilled onions
22
Check for seasoning
23
Refrigerate until ready to use