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Cobb salad is the quintessential American salad. Historically, it has not been kosher, as it typically mixes cheese and meat and uses a creamy dairy dressing. Over time, though, it’s been updated many times for vegans, vegetarians, and of course, kosher audiences. My version keeps the imitation bacon and uses a dressing that’s more of a vinaigrette style. Use any leftover chicken; just chop it into bite-sized pieces. Feel free to substitute with smoked turkey or pastrami, too.
6 slices imitation bacon (beef bacon, soy bacon, or other kosher imitation)
3 hard-boiled egg yolks (from eggs in salad, below)
1 tablespoon Haddar Dijon Mustard
2 teaspoons sugar
1/2 teaspoon dried basil, such as Pereg
1/3 cup Tuscanini Red Wine Vinegar
1 tablespoon oil from cooking imitation bacon (optional)
1/2 cup Tuscanini Extra-Virgin Olive Oil
1/2 teaspoon Haddar Kosher Salt
1/4 teaspoon ground black pepper
6 cups mixed greens (iceberg, butter, and romaine)
1 cup chopped cooked chicken (leftover chicken, grilled, or from soup)
1 tomato, seeded and chopped
4 hard-boiled eggs (see directions)
1 avocado, diced
1/4 cup diced jicama
Heat a cast-iron skillet or frying pan over medium-high heat. Add imitation bacon in a single layer. Cook about three minutes, until lightly browned. Flip over and cook until crispy. Remove from the skillet and drain on paper towels. If some oil is left in the skillet, skim off one tablespoon to use in the dressing (if you like). Chop cooled imitation bacon into 1/4-inch pieces and set aside.
Remove yolks from three of the hard-boiled eggs. Chop the whites and reserve for the salad. Reserve the fourth hard-boiled egg as a salad topper.
In a container with a tight-fitting lid, mix three hard-boiled yolks, mustard, sugar, basil, red wine vinegar, oil from cooking the imitation bacon, olive oil, salt, and pepper. Seal and shake vigorously until well blended. Set aside.
Place lettuce on a platter or in a bowl. Toss with a small amount of dressing. Add imitation bacon, chicken, tomatoes, chopped egg whites (from step 2), avocado, and jicama. Drizzle with more dressing. Serve immediately, topped with the last hard-boiled egg and with extra dressing on the side.
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