Recipes: Main Entrees, Salads

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Harvest Eating Cobb Salad

harvesteatingcobbsaladRecipe courtesy of Chef Keith Snow of


  • 1 cup homegrown tomatoes, diced
  • 1 cup crumbled goat cheese, local
  • 2 medium avocado, diced
  • 1/2 cup natural bacon, diced, cooked, drained
  • 2 cups naturally raised chicken, poached and diced
  • 4 large hard boiled farm fresh eggs, diced
  • 1 head romaine lettuce, diced
  • 1 recipe French vinaigrette (recipe to follow)
  • salt and pepper, to taste


  1. To cook the bacon: Dice 1/2 lb of raw bacon in 1/2inch pieces. Place them in a pan with 1/2 cup of water and cook over medium heat for about half an hour or until the water has evaporated and the bacon is crisp.
  2. To cook the chicken: Using 2, 6-8oz chicken breast (whole) Bring a large pan of water (with enough water to submerge the chicken) to a simmer add to the water; 1 onion quartered, 1 carrot cut in half, 2 ribs of celery cut in half, 2 bay leaves, 2 cloves garlic smashed. Let this cook for about 5-10 minutes. Place the chicken into the water. Reduce the heat to not allow the water to simmer any longer. Cook the chicken in the water until it becomes firm to the touch about 10-15 minutes depending on the thickness. A temperature of 155-degrees is ultimate. Allow the chicken to cool before dicing.
  3. To cook the eggs: Bring a pot of water to a gentle boil and using a spoon or ladle, lower the eggs in one at a time. Cook the eggs for 13 minutes in the water then quickly drain the water and run cold water over the eggs adding ice to speed the process. Peel when cool.
    After all of the ingredients have been prepared its time to assemble the salad.
  4. Mix the lettuce with enough of the vinaigrette to coat, Try to avoid over dressing.
  5. Divide the lettuce evenly on 4 plates. Now evenly divide the tomatoes, goats cheese, avocado, etc. onto each mound of lettuce.
  6. Season with fresh ground pepper and serve.

Servings: 4

French Vinagrette


  • 4 Tbsp. good quality red wine, white wine or champagne vinegar
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. minced fresh herbs (tarragon, parsley, thyme) or dry
  • 2 Tbsp. minced shallots
  • Kosher salt to taste
  • Black pepper to taste (freshly cracked)
  • 10 tbsp. good quality pure olive oil


  1. Place first 4 ingredients in a blender, blend for 15 seconds.
  2. Remove small plastic insert in blender lid, with blender running, slowly add the olive oil to combine.
  3. Remove from blender and season to taste with salt and pepper.

Chef’s Note: Use on any salad, grilled chicken, steamed vegetables, avocados, or as a marinade for grilled foods. Keeps for two weeks in fridge.

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