Cobb Salad with Shallot Sherry Vinaigrette

                                        ~ 2 Servings ~

About 3 cups Romaine lettuce

1 broiled or grilled chicken breast, cut into chunks

1 tomato, diced

1 hard boiled egg, finely chopped

1 medium avocado, peeled and cut into small chunks

• Divide lettuce in half and layer in two serving dishes.

• Divide remaining ingredients in half.  Arrange chicken breast, tomato, egg, and avocado in even strips on top of the lettuce.

• Serve Shallot Sherry Vinaigrette in separate dish and toss with salad at the table.

Shallot Sherry Vinaigrette

(Makes 4 cups)

One and one half cups shallots (finely minced)

1 cup sherry vinegar

One half cup red wine vinegar

2 cups Canola oil

One quarter cup molasses

Salt & freshly ground black pepper to taste)

• Over medium heat, caramelize shallots in canola oil until translucent & browned; cool.

• Mix shallots & remaining ingredients until incorporated.

• Season with salt & pepper.

©2002 Barmouche

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