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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
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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)
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Instructions
- 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.
- Season the chicken with salt and pepper to taste.
- 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.
- 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.
- 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.
- To serve, drizzle dressing over the top and mix the salad immediately. Enjoy!
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Keep up the momentum, your generosity makes a difference.
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