Food Network: Classic Cobb Salad

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Classic Cobb Salad
Recipe courtesy Emeril Lagasse

Ingredients
2 chicken breasts, skinless and boneless
Drizzle of olive oil
Essence, recipe follows
1/2 pound raw bacon, diced
1/2 cup extra-virgin olive oil
Juice from one fresh lemon
1/2 pound Maytag Blue cheese
Salt
Freshly ground black pepper
1 avocado, peeled and pitted
1 Beefsteak tomato, peeled, seeded and small diced

2 hard boiled eggs
2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

Directions
Preheat the grill. Season the chicken breast with
olive oil and Essence. Place the chicken on the grill and cook for 4 minutes on
each side. Remove from the grill and small dice the chicken. In a skillet, over
medium heat, render the bacon until crispy, about 6 to 8 minutes.

In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound
of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper.
Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season
the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and
pepper.

In a large bowl, toss the lettuce with the dressing. Season with salt and pepper.
Mound the lettuce in the center of each plate. To garnish each salad, make a row
of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve
immediately.

Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
2 1/2 tablespoon paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder

1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly.

Yield: 2/3 cup