COBB SALAD WITH PICKLED BEETS, EGGS, AND SPICY SWEET MUSTARD DRESSING

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Cobb Salad with Pickled Beets, Eggs, and Spicy Sweet Mustard Dressing image

Provided by Food Network

Categories     side-dish

Time 1h28m

Yield 4 servings

Number Of Ingredients 21

1 bunch beets
1 small yellow onion
5 peppercorns
5 whole cloves
1 bay leaf
1/4 cup sugar
3/4 cup vinegar
4 eggs, hard boiled and peeled
1 cup Dijon mustard
1 cup honey
1 cup seasoned rice wine vinegar
4 teaspoon dry tarragon
Salt and pepper
12 ounces baby romaine lettuce, cleaned
8 pieces bacon, cooked and crumbled
16 ounces cooked chicken, sliced
2 ounces Gorgonzola, crumbled
1 avocado, peeled and sliced
4 pickled eggs, sliced
Pickled beets and onions
2 tomatoes, quartered

Steps:

  • Scrub and peel the beets. Peel and slice the onions. Put the beets and onions in a medium size saucepan and cover with water. Add the peppercorns, cloves and bay leaf and simmer over medium-heat for about 30 minutes or until the beets are semi soft. Remove from heat and cool. Add the sugar and the vinegar. Add the hard-boiled eggs. Refrigerate and cool overnight.
  • Whisk together the Dijon, honey, vinegar, tarragon, and salt and pepper and set aside.
  • Arrange romaine, bacon, chicken, Gorgonzola, avocado, eggs, and beets and onions on a plate and serve next to a small side dish of dressing.

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