Cobb salad with fried soft-boiled egg
Prep
20 min
Total
25 min
Serves
4
Opt for these deep-fried soft-boiled eggs instead of the usual hard-boiled eggs to spruce up the classic Cobb salad.
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Ingredients
1 head
iceberg lettuce, chopped
1 head
romaine, chopped
1 head
frisee lettuce, chopped
2 cups
grilled chilled chicken, shaved
2 cups
chopped crispy bacon
1 cup
pickled onion
2 cups
crumbled blue cheese
2 cups
diced avocado
2 cups
diced tomatoes
2 cups
whole mint leaves
2 cups
sliced radish
4
eggs, boiled soft
Vinaigrette
2
limes, juiced
2 tbsp
Dijon mustard
1/2 cup
olive oil
Salt and pepper
Batter
1 cup
flour
1
egg, wash
1 cup
fine bread crumbs
6 cups
vegetable oil
Instructions
- Bring vegetable oil to 300 degrees in a large pot.
- On a large platter mix and lay down a bed of lettuce. In a very organized line but try not to make it look too perfect, spread avocado, bacon, cheese, onions, chicken, radish, mint and tomatoes. This should look big bold kinda perfect and really awesome!
- For the vinaigrette mix up lime juice, mustard and olive oil. Season with salt and pepper and dress the salad from the top down.
- Soft boil eggs. Gently tap the bottom of the egg with a large spoon and crack the shell. Do not break the membrane. Add eggs to a shallow pan and barely top with water. (Make sure eggs are cold)
- Bring water up to a boil on high heat. Let boil for one minute, let rest for one minute. Then transfer to a ice bath. The cracked shell should allow for easy peeling. Peel and dredge in flour, transfer to egg wash then bread crumbs. Fry at 300 degrees for 1 min. Cut in half to show off the beauty. Garnish and serve.