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Cobb salad

Cobb salad
Los Angeles Times

Dear SOS: I had lunch at the Restaurant at the Getty Center recently and had the most amazing Cobb salad that I have had in a long time. It was sort of a combination of a traditional Cobb and a ... Read more

Total time: 50 minutes, plus 4 hours marinating | Serves 4

Chicken breasts

  • 1/2 cup olive oil
  • 2 teaspoons chopped tarragon
  • 2 teaspoons chopped shallots
  • 6 tablespoons lemon juice
  • 4 boneless, skin-on chicken breasts (about 1 1/4 pounds)

Step 1Mix together the olive oil, tarragon, shallots and lemon juice. Place in a bowl, add the chicken and spoon over to coat. Refrigerate for 4 to 5 hours.

Step 2Heat the oven to 400 degrees. Roast the chicken breasts until cooked through, about 20 to 25 minutes. Cool, remove skin, dice and set aside.

Rosemary-glazed pecans

  • 1 tablespoon butter
  • 1/2 cup pecan halves
  • 1 teaspoon finely chopped rosemary
  • 1 tablespoon brown sugar

Step 1Melt the butter in a small skillet.

Step 2Add the pecans, rosemary and sugar and cook over low heat to caramelize the sugar, about 3 to 4 minutes. Using a spatula, remove the pecans to a piece of foil to cool.

Creamy cider dressing

  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped savory (or dried oregano)
  • 1 teaspoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup apple juice
  • 1/4 cup apple cider vinegar
  • 1 1/2 tablespoons honey

Step 1In a small pan, cook the rosemary and savory in the olive oil until lightly toasted to release the flavors.

Step 2While the herbs are still warm, whisk together the mayonnaise, apple juice, apple cider vinegar and honey in a small bowl, then add the herbs.


  • 1/2 cup dried cranberries
  • 2 teaspoons sugar
  • 8 cups Romaine hearts and radicchio, mixed, thinly sliced
  • 1 cup chopped Fuji or other tart apples
  • 1/2 cup smoked bacon (about 3 to 4 slices), cooked crisp and chopped
  • 1 cup Maytag or other blue cheese, crumbled

Step 1Soak the cranberries in a bowl with 1 cup warm water and the sugar for 10 minutes, then drain.

Step 2Place the julienned greens on a large platter.

Step 3Arrange a row of apples down the middle of the plate. On each side, arrange rows of bacon, cheese, cranberries, diced chicken and glazed pecans. Dress and serve.

Note: Marinate, roast and dice the chicken, glaze the pecans, make the dressing, then assemble the salad.


Vanilla panna cotta with seasonal fruit
Vanilla panna cotta with seasonal fruit

Grilled Asian beef short rib appetizer
Grilled Asian beef short rib appetizer

Mongolian lamb patties
Mongolian lamb patties

Sorrel flan
Sorrel flan

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

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