Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (20 page)
SERVES 4
If you prefer to use a very mild and mellow blue cheese, we recommend Danish blue; if you prefer a sharp and piquant one, try Stilton.
1 | cucumber, peeled, halved lengthwise, seeded, and cut into ¹⁄ |
Salt and pepper | |
3 | tablespoons extra-virgin olive oil |
3 | tablespoons sherry vinegar |
1 | red bell pepper, stemmed, seeded, and cut into ¹⁄ |
1 | ripe but firm pear cut into ¹⁄ |
¹⁄ | small red onion, chopped fine |
¹⁄ | cup dried cranberries |
1 | romaine lettuce heart (6 ounces), cut into ¹⁄ |
4 | ounces blue cheese, crumbled (1 cup) |
¹⁄ | cup shelled pistachios, toasted and chopped |
1.
Combine cucumber and ¹⁄
2
teaspoon salt in colander set over bowl and let stand 15 minutes.
2.
Whisk oil and vinegar together in large bowl. Add drained cucumber, bell pepper, pear, onion, and cranberries; toss and let stand at room temperature to blend flavors, 5 minutes.
3.
Add romaine, blue cheese, and pistachios; toss to combine. Season with salt and pepper to taste and serve.
SERVES 4
Pepitas, or pumpkin seeds, are available at most supermarkets and natural foods stores. For more information on preparing the oranges, see
“CUTTING ORANGES”
.
1 | cucumber, peeled, halved lengthwise, seeded, and cut into ¹⁄ |
Salt and pepper | |
3 | tablespoons extra-virgin olive oil |
3 | tablespoons lime juice (2 limes) |
1 | garlic clove, minced |
2 | oranges |
10 | radishes, halved and sliced thin |
1 | avocado, halved, pitted, and cut into ¹⁄ |
¹⁄ | small red onion, chopped fine |
¹⁄ | cup fresh cilantro, chopped |
1 | romaine lettuce heart (6 ounces), cut into ¹⁄ |
3 | ounces Manchego cheese, shredded (³⁄ |
¹⁄ | cup unsalted pepitas, toasted |
1.
Combine cucumber and ¹⁄
2
teaspoon salt in colander set over bowl and let stand 15 minutes. Whisk oil, lime juice, and garlic together in large bowl.
2.
Peel oranges, making sure to remove all pith, and cut into ¹⁄
2
-inch pieces. Add oranges, drained cucumber, radishes, avocado, onion, and cilantro; toss and let stand at room temperature to blend flavors, 5 minutes.
3.
Add lettuce, cheese, and pepitas; toss to combine. Season with salt and pepper to taste and serve.
TOASTING NUTS
For nuts and seeds to contribute the most flavor, they need to be toasted. To toast a small amount (under 1 cup), put the nuts or seeds in a dry small skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes. Watch closely since they can go from golden to burned very quickly.
WHY THIS RECIPE WORKS
Cobb salad’s classic vinaigrette dressing is both the tie that binds the dish together and its biggest problem. More often than not, the flavors are dull and muted, with the salad components either drowned in inch-deep puddles of liquid or sitting high and unhappily dry. We found that using Dijon mustard instead of dry powder and extra-virgin olive oil instead of the more common vegetable oil and water addition made a rich, well-seasoned dressing. Romaine lettuce gave our salad the best crunch and watercress added flavor. For greatest ease, we broiled the chicken breasts, used grape tomatoes instead of tasteless beefsteak tomatoes, and plenty of avocado and blue cheese. Finally, we dressed each ingredient separately before arranging them on a platter to ensure that each is perfectly seasoned.
SERVES 6 TO 8
You’ll need a large platter or shallow wide pasta bowl to accommodate this substantial salad. Though watercress is traditional, feel free to substitute an equal amount of arugula, chicory, curly endive, or a mixture of assertive lettuce greens. Grape tomatoes are preferred, but cherry tomatoes can be used.
VINAIGRETTE
¹⁄ | cup extra-virgin olive oil |
2 | tablespoons red wine vinegar |
2 | teaspoons lemon juice |
1 | teaspoon Worcestershire sauce |
1 | teaspoon Dijon mustard |
1 | garlic clove, minced |
¹⁄ | teaspoon salt |
¹⁄ | teaspoon sugar |
¹⁄ | teaspoon pepper |
SALAD
3 | (6-ounce) boneless, skinless chicken breasts, trimmed |
Salt and pepper | |
1 | large head romaine lettuce (14 ounces), torn into bite-size pieces |
4 | ounces (4 ounces) watercress, torn into bite-size pieces |
10 | ounces grape tomatoes, halved |
3 | FOOLPROOF HARD-COOKED EGGS |
2 | avocados, halved, pitted, and cut into ¹⁄ |
8 | slices bacon, cut into ¹⁄ |
2 | ounces blue cheese, crumbled (¹⁄ |
3 | tablespoons minced fresh chives |
1. FOR THE VINAIGRETTE:
Whisk all ingredients in medium bowl until well combined; set aside.
2. FOR THE SALAD:
Season chicken with salt and pepper. Adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler-pan top with vegetable oil spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees, 6 to 8 minutes. When cool enough to handle, cut chicken into ¹⁄
2
-inch cubes and set aside.
3.
Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated; arrange on very large, flat serving platter. Place chicken in now-empty bowl, add ¹⁄
4
cup vinaigrette and toss to coat; arrange in row along one edge of greens. Place tomatoes in now-empty bowl, add 1 tablespoon vinaigrette and toss gently to combine; arrange on opposite edge of greens. Arrange eggs and avocado in separate rows near center of greens and drizzle with remaining vinaigrette. Sprinkle bacon, cheese, and chives evenly over salad and serve immediately.
WHY THIS RECIPE WORKS
Warm goat cheese salad, a French classic, can often misfire, being nothing more than flavorless warm cheese melted onto limp greens. We wanted creamy cheese infused with the flavor of fresh herbs and surrounded by crisp, golden breading, all cradled in lightly dressed greens. For cheese rounds with an exceptionally crisp crust, we found that white Melba toast crumbs beat out other contenders like fresh bread crumbs and other cracker crumbs. Freezing the breaded goat cheese rounds for 30 minutes before baking them in a hot oven ensured a crunchy coating and a smooth, but not melted, interior. Just like in the finest French bistros, we served our warm, breaded goat cheese on hearty greens, lightly dressed with a classic vinaigrette.
MAKES 12 ROUNDS
The baked goat cheese should be served warm.
3 | ounces white Melba toasts (2 cups) |
1 | teaspoon pepper |
3 | large eggs |
2 | tablespoons Dijon mustard |
1 | tablespoon minced fresh thyme |
1 | tablespoon minced fresh chives |
12 | ounces goat cheese, firm |
Extra-virgin olive oil |
1.
Process Melba toasts in a food processor to fine even crumbs, about 1¹⁄
2
minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.
2.
Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1¹⁄
2
inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen for 1 week.) Adjust oven rack to top position; heat oven to 475 degrees.
3.
Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel–lined plate and let cool 3 minutes before serving on top of greens.
SERVES 6
Prepare the salad components while the cheese is in the freezer, then toss the greens and vinaigrette while the cheese cools a bit after baking. Hearty salad greens, such as a mix of arugula and frisée, work best here.
2 | tablespoons red wine vinegar |
1 | tablespoon Dijon mustard |
1 | teaspoon minced shallot |
¹⁄ | teaspoon salt |
6 | tablespoons extra-virgin olive oil |
Pepper | |
14 | ounces (14 cups) mixed hearty salad greens |
1 | recipe |
1.
Combine vinegar, mustard, shallot, and salt in small bowl. Whisking constantly, drizzle in oil; season with pepper to taste.
2.
Place greens in large bowl, drizzle vinaigrette over, and toss to coat. Divide greens among individual plates; place 2 rounds warm goat cheese on each salad. Serve immediately.
