Fall Cobb Salad Board
20’’ boardPrepare ahead the bacon, jammy eggs, and roasted beets.
Ingredients
- 6 strips bacon, crispy cut into large pieces
- 1 ½ c rotisserie chicken, chopped
- 1 large roasted beet, cut into large pieces
- 1 large heirloom tomato, cut into large cubes
- 1 large head butter leaf lettuce, other varieties work as well
- 4-5 medium boiled eggs, quartered
- 1 small head radicchio
- ¾ c roasted hazelnuts
- 1 c blue cheese, crumbled
- 1 apple, Honey Crisp, Gala, Pink Lady, cut into bite-sized pieces
- ¾ c balsamic dressing, or other dressing
Instructions
- Prepare a big board and fill small bowls for the hazelnuts, cheese and the dressing.
- Soft cook the eggs; cool and slice in quarters. Roast the beets in large chunks; set aside. Cook the bacon; drain and cool.
- Arrange the remaining ingredients in rows on the board.
- Serve with small tongs and spoons, with a side of salad bowls.