Green Goddess Cobb Salad
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
43
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Chives (chopped fresh)2 tbsps
Cilantro (chopped fresh)2 tbsps
Parsley (chopped fresh)1 cup
Olive Oil2 tbsps
White Wine Vinegar2 tbsps
Plain Yogurt1 cup
Pea (shoots tendrils)1 small
Red Onion (thinly sliced)Directions:
1
Puree scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth
2
Thin dressing with water, adding a little at a time, until similar in consistency to heavy cream; season with salt and pepper
3
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
4
Transfer to paper towels to drain
5
Add reserved chicken skin to skillet and cook, turning and pressing occasionally, until golden brown and crisp, 5–8 minutes
6
Transfer to paper towels with guanciale
7
Arrange lettuce on a platter; drizzle with half of dressing and season with salt and pepper
8
Top with chicken meat, fennel, pea shoots, onion, and remaining avocado
9
Season with salt and pepper
10
Drizzle with remaining dressing and crumble crispy chicken skin and guanciale over top
11
Puree scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth
12
Thin dressing with water, adding a little at a time, until similar in consistency to heavy cream; season with salt and pepper
13
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
14
Transfer to paper towels to drain
15
Add reserved chicken skin to skillet and cook, turning and pressing occasionally, until golden brown and crisp, 5–8 minutes
16
Transfer to paper towels with guanciale
17
Arrange lettuce on a platter; drizzle with half of dressing and season with salt and pepper
18
Top with chicken meat, fennel, pea shoots, onion, and remaining avocado
19
Season with salt and pepper
20
Drizzle with remaining dressing and crumble crispy chicken skin and guanciale over top