A classic for you to recreate right at home |

NO KID HUNGRY

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Recipe of the Month
with
Michael McCarty

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Michael McCarty is the restaurateur and proprietor behind
Michael's Santa Monica and New York, defining many of the
principles of Californian cuisine - market-driven plates that utilize
local produce and hyper-seasonal ingredients. Michael was an early
supporter of Share Our Strength, participating in fundraisers as he
began his career as a chef. Together with his wife, artist Kim
McCarty, Michael received the Los Angeles No Kid Hungry Dinner Hero
award in 2018. They also hosted a donor reception at Michael's
Santa Monica in March 2022, and continue to serve on the host
committee for the LA Dinner series, which raised an incredible $1
million dollars this past year.

We are honored to share Michael's Californian spin on a classic
for you to recreate right at home!

 

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Michael's Cobb Salad
By Michael McCarty | Yield: 4 portions

Ingredients

* 1 1/2 cups olive oil
* 1/2 cup balsamic vinegar
* 1/2 cup chopped chives
* Sea salt and freshly ground black pepper
* 1 lb chicken tenders, all fat and sinew removed
* 3 tbsp peanut oil (or your favorite neutral oil)
* 3/4 lb mesclun (mix of tender salad greens)
* 1 1/4 cups cherry tomatoes, halved lengthwise
* 2 avocados, peeled and diced
* 4 hard-boiled eggs, peeled and chopped
* 1/2 lb bacon lardons (thick cut bacon that is cut crosswise into
1/4 to 1/3-inch slices)
* 1/2 lb crumbled blue cheese (Michael prefers Maytag blue)

Instructions
1. Combine the oil, vinegar, and chives in an container with a
tight-fitting lid. Season with salt and pepper to taste. Cover
and vigorously shake to incorporate. Set aside.

2. Season the chicken with salt and pepper to taste.
3. Heat the oil in a frying pan over medium-high heat. When very
hot, add the chicken and sear, turning occasionally, for about
6 minutes or until cooked through and nicely browned. Transfer
to a platter and set aside.

4. Stack about 6 pieces of thick cut bacon, and cut them
crosswise into 1/4 to 1/3-inch slices. Heat a large heavy
skillet over medium heat. Add the bacon and cook, stirring
occasionally until the fat has rendered out and the bacon is
cooked and slightly crispy but still has a bit of chew.
Transfer the cooked lardons to a paper towel-lined plate to
drain.

5. Place an equal portion of the mesclun in each of 4 large
shallow bowls or salad plates. Cut the chicken tenders
crosswise into thin slices and arrange equal portions of the
chicken down the center of the greens. Place a line of cherry
tomatoes on one side of the chicken and a line of avocado down
the other side. Place a line of chopped egg next to the
tomatoes and a line of lardons next to the avocado. Sprinkle
blue cheese over all.

6. To serve, drizzle dressing over the top and mix the salad
immediately. Enjoy!

 

 

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