Cobb Salad Bites with Avocado Vinaigrette Recipe
Photo: Marshall Troy
Serves 6 to 8
Ingredients
For the Bacon Cups:Vegetable oil cooking spray, for the pans
1 pound (16 slices) bacon, each slice cut into quarters crosswise to make 64 pieces
For the Avocado Vinaigrette: 1/2 ripe avocado, coarsely chopped
2 Tbsp. lemon juice
1/2 tsp. Dijon mustard
2 Tbsp. vegetable oil
2 Tbsp. olive oil
Fine sea salt
Ground black pepper
For the Salad: 1/2 ripe avocado, finely diced
1 tsp. lemon juice
10 ounces Brussels sprouts, trimmed
2 plum tomatoes, seeded and finely diced
3 Tbsp. finely chopped red onion
3 Tbsp. finely crumbled blue cheese (preferably Maytag)
2 hard-boiled eggs, finely chopped
Directions
Active time: 25 minutes
Total time: 30 minutes
To make bacon cups: Position racks in top third and center of oven and preheat oven to 375°. Turn 2 (12-cup) mini-muffin pans upside down and lightly spray with oil.
Crisscross 2 bacon pieces over each cup. Place each muffin pan on an 18" x 13" baking sheet to catch rendered fat. Bake until bacon cups are crisp and browned, about 20 minutes. Let cool briefly. Using kitchen tongs or a small sharp knife, carefully lift cups from pans and transfer to a paper towel–lined plate to cool. They can be refrigerated, sealed in an airtight container, for up to 1 day. Bring to room temperature before serving.
To make vinaigrette: Puree chopped avocado, lemon juice, and mustard in a blender (or a food processor). Mix vegetable oil and olive oil together. With machine running, gradually pour in oils. Add about 2 Tbsp. water until vinaigrette has the consistency of heavy cream. Season to taste with salt and pepper.
To make salad: In a large bowl, toss diced avocado with lemon juice. Shred Brussels sprouts in a food processor or with a large knife and add to avocado, along with tomatoes, onion, blue cheese, and eggs. Add ½ cup of vinaigrette, or more to taste, and toss gently. (Reserve remaining vinaigrette for another use.)
To serve, arrange bacon cups on a large platter. Divide salad, heaping in tall mounds, into bacon cups. Serve immediately.
From Share: Delicious and Surprising Recipes to Pass Around Your Table (Grand Central; February 7, 2017), by Chris Santos, chef/owner of NYC's Stanton Social and Beauty & Essex and Chopped judge.
Ingredients
For the Bacon Cups:
For the Avocado Vinaigrette:
For the Salad:
Directions
Active time: 25 minutes
Total time: 30 minutes
To make bacon cups: Position racks in top third and center of oven and preheat oven to 375°. Turn 2 (12-cup) mini-muffin pans upside down and lightly spray with oil.
Crisscross 2 bacon pieces over each cup. Place each muffin pan on an 18" x 13" baking sheet to catch rendered fat. Bake until bacon cups are crisp and browned, about 20 minutes. Let cool briefly. Using kitchen tongs or a small sharp knife, carefully lift cups from pans and transfer to a paper towel–lined plate to cool. They can be refrigerated, sealed in an airtight container, for up to 1 day. Bring to room temperature before serving.
To make vinaigrette: Puree chopped avocado, lemon juice, and mustard in a blender (or a food processor). Mix vegetable oil and olive oil together. With machine running, gradually pour in oils. Add about 2 Tbsp. water until vinaigrette has the consistency of heavy cream. Season to taste with salt and pepper.
To make salad: In a large bowl, toss diced avocado with lemon juice. Shred Brussels sprouts in a food processor or with a large knife and add to avocado, along with tomatoes, onion, blue cheese, and eggs. Add ½ cup of vinaigrette, or more to taste, and toss gently. (Reserve remaining vinaigrette for another use.)
To serve, arrange bacon cups on a large platter. Divide salad, heaping in tall mounds, into bacon cups. Serve immediately.
From Share: Delicious and Surprising Recipes to Pass Around Your Table (Grand Central; February 7, 2017), by Chris Santos, chef/owner of NYC's Stanton Social and Beauty & Essex and Chopped judge.
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