Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 10 2018
Cobb Salad with Portabella Bacon
For the portabella bacon:
3 jumbo portabella mushroom caps, extra thinly sliced (about 1/8 inch/3 mm thick)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons coconut palm sugar or turbinado sugar
Sea salt and freshly ground black pepper
3/4 teaspoon smoked paprika
1/2 teaspoon chili powder
6 large eggs
10 oz mixed greens
1/2 large Hass avocado, pitted, peeled, and sliced
2 cups cherry tomatoes, halved
1 small red onion, diced
1/4 cup crumbled blue cheese
Juice of 1 small lemon (about 2 tablespoons)
2 tablespoons extra-virgin olive oil
To make the portabella bacon, preheat the oven to 275°F and line 2 baking sheets with parchment paper. Place the mushroom slices in a large bowl, drizzle with the ¼ cup olive oil, and gently toss to coat. Sprinkle with the sugar, 1 teaspoon salt, paprika, and chili powder and gently toss to coat. Arrange on the prepared baking sheets. Roast until richly caramelized, about 1 hour 20 minutes. Turn off oven and let crisp further in the warm oven, about 40 minutes. Place the baking sheets on racks and cool completely. Use immediately, or store in a sealed container in the refrigerator for up to 3 days.
Put the eggs in a saucepan and add enough cold water to cover by a couple of inches. Bring to a boil, remove from the heat, cover, and let rest for 15 minutes. Drain the eggs and rinse under cold water. When cool enough to handle, peel and quarter the eggs.
Divide the greens between bowls or plates. Arrange the eggs, avocado, tomatoes, onion, blue cheese, and portabella bacon on top. Drizzle with the lemon juice and 2 tablespoons olive oil, season with salt and pepper, and serve.