Grilled Romaine Caesar & Cobb Salad

EVERYDAY WITH RACHAEL RAY
26Ingredients
40Minutes
Calories

Ingredients

US|METRIC
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 clove garlic (crushed)
  • 2 slices Italian bread (1/2 inch thick white, cut into 1-inch cubes)
  • coarsely ground black pepper
  • 1/2 cup pecorino romano (grated)
  • 1 lemon (juiced, about 1/4 cup)
  • 1 large egg yolk (optional)
  • 4 anchovy fillets (finely chopped)
  • 2 cloves garlic (grated or pasted)
  • 2 teaspoons dijon mustard
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons ground black pepper
  • 3/4 cup EVOO
  • 1/4 cup Parmigiano Reggiano (grated)
  • 1/4 cup pecorino romano (grated)
  • 12 slices bacon (meaty)
  • 2 heads romaine (roots trimmed but intact, halved lengthwise)
  • olive oil (for drizzling)
  • 3 chicken breasts halved (boneless, skinless, horizontally into 6 thin cutlets)
  • salt
  • pepper
  • 4 hard boiled eggs (peeled and coarsely chopped)
  • 8 scallions (thinly sliced on an angle)
  • 4 radishes (cut into matchsticks or thin half moons)
  • 8 ounces blue cheese (smoked, preferably Oscar's, oscarsadksmokehouse.com, or Maytag blue cheese, crumbled)
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