Leftover Leftovers!

We had dinner at Republique Restaurant. We ordered the Rotisserie Chicken which we love. It is my 2^nd favorite dish in all of Los Angeles. (My favorite is the Lobster at Newport Seafood). We had lots of leftover chicken that we brought home. I suggested to Cathy that we make a Cob Salad using the chicken for dinner. It was a hot night and we the salad outdoors on the patio. The recipe that Cathy found is superb. This is the one that I would use again! We had some left over salad (it made quite a large portion). Robert and Darryl stopped over the next day at noon and we served it to them. The leftovers that were made from leftovers were excellent still!

Cobb Salad

Saveur Magazine

SERVES 4–6

INGREDIENTS

FOR THE DRESSING:

¾ cup canola oil

¼ cup extra-virgin olive oil

¼ cup red wine vinegar

1 tbsp. fresh lemon juice

¾ tsp. dry mustard

½ tsp. Worcestershire

¼ tsp. sugar

1 clove garlic, minced

Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:

½ head iceberg lettuce, cored and shredded

½ head romaine lettuce, chopped

½ bunch watercress, some of the stems trimmed, chopped

2 oz. blue cheese, preferably Roquefort, crumbled

6 strips cooked bacon, roughly chopped

3 hard-boiled eggs, peeled and cut into ½" cubes

2 medium tomatoes, peeled, seeded, and cut into ½" cubes

1 boneless skinless chicken breast, cooked and cut into ½" cubes

1 avocado, peeled, pitted, and cut into ½" cubes

Kosher salt and freshly ground black pepper, to taste

2 tbsp. minced chives

INSTRUCTIONS

1. Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).

2. Make the salad: On a large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.