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County Faretasty fresh (MCT) — When it comes to main-dish salads, anything goes. Great additions to salad greens are herbs — and now is a great time to make use of the remainder of your summer herb har- vest. Today's Cobb salad recipe calls for a mix of fresh herbs such as parsley and mint. They are just some of the many ingredi- ents that come together nicely. Find inspiration in your refrigerator crisper draw- er: Mix and match salad greens. Toss in leftover chicken or beef or fish. And, while you're at it, take the opportunity to get in extra servings of vegeta- bles. Classic Cobb as pretty as a picture & 2 tablespoons sherry or Champagne vinegar 1⁄2 teaspoon lemon zest 1 teaspoon sugar 1 clove garlic, peeled, finely minced tard 1 teaspoon Dijon mus- Salt and freshly ground black pepper to taste SALAD reduced-fat mayonnaise 1 teaspoon Dijon mus- tard 1 1⁄2 tablespoons Kosher salt and freshly ground black pepper 1 large boneless (about 8 ounces), skinless chick- en breast half MCT photo Cobb is a classic Amer- ican salad. It's named after Howard Cobb, owner of the famed Brown Derby restaurant in Hollywood, who is said to have created the salad in the 1930s. A typical Cobb salad consists of chopped cooked chicken, hard- cooked eggs, bacon, avo- cado, tomato, lettuce and cheese served with a vinai- grette. Cobb salads are served with all the ingredients mixed together or with the individual ingredients sep- arated on a plate. You can mix in the vinaigrette or It has come a long way since its inception, and now there are plenty of versions. Cobb salad with grilled chicken and herbs can serve as a main-dish salad. serve it on the side. It's the mix of the crunchy or soft lettuce, creamy avocado, salty crumbled bacon and tangy blue cheese that makes this salad superb. I'd have to say the cheese is one of my favorite parts. You can use any style of blue-veined cheese, from Roquefort to Gorgonzola. Because blue-veined cheeses are stronger, you don't need to use as much. Today's recipe makes use of grilled chicken — but not just any grilled chicken. A coating of a mayonnaise and Dijon mustard mix before grilling gives this chicken a good blast of flavor and helps keep it moist. If you've never tried this mixture method before, I guarantee you will love it. The oil in the mayonnaise prevents the chicken from sticking to the grill grates and helps it brown nicely. Depending on the size and thickness of the chick- en breasts, plan on 4 to 6 minutes of grilling time per side. chicken, remove it from the heat and let it rest at least 5 minutes before slic- ing. This will help seal in the juices and keep the Once you've grilled the chicken in a skillet and fin- ish it in the oven. chicken moist. You also can cook the two as a main dish. Or you can serve it as a generous side dish for four. ——— This salad is plenty for 1 head Boston lettuce or other soft green, trimmed, torn into bite- size pieces, washed and dried 3⁄4 cup tightly packed fresh herb leaves, torn if large (use a mix of parsley and mint) halved 2 ounces crumbled blue cheese such as Roquefort or Gorgonzola 1⁄2 cup grape tomatoes, 1 small avocado COBB SALAD WITH HERBS AND GRILLED CHICKEN Serves: 2 / Preparation time: 15 minutes / Total time: 30 minutes This recipe can easily be doubled. Pine nuts can be pricey; substitute wal- nuts or pecans if desired. VINAIGRETTE 6 tablespoons fruity olive oil 8049 Hwy 99E, Los Molinos, CA We Accept EBT "Your Family Supermarket" BLACK CANYON ANGUS BEEF WE FEATURE We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY SPECIALLY CUT MEATS AT NO EXTRA CHARGE Prices good Sept. 19 - Sept. 25, 2012 Meat Bonanza October 13th Annual Fall Boneless Center Cut Pork Loin Chops Porterhouse Steaks Beef T-Bone or (Not to exceed 9% fat) Super Lean Ground Sirloin Fresh, Chicken Legs Fresh Whole $229 lb. Guacamole, Large Great for Avocados $599 lb Earthbound Farm Peanut Butter 18 oz. 79¢ Jif Buy One Get One Free! Salads, 5 oz. bags ea. Smucker's Jams, Jellies & Preserves 12.75-18 oz. 2for $500 Pot Pies 7 oz. 2for Banquet $500 11-14.75 oz. or Cocoa Pebbles Cereals, Fruity Post 2for Crystal Ice Cream 56 oz. $500 2for Powerade Sports Drinks 32 oz. $500 2for Wines 1.5 liter $500 99¢ Alamaden Wines 750 ml. Glen Ellen 2 for Chips 10-10.5 oz. 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Grill until well marked and cooked through, 4 to 6 minutes per side. Remove and cool before slicing into 1⁄4-inch thick slices. To make the salad: Combine the lettuce, herbs and tomatoes in a large bowl. Toss with just enough of the vinaigrette to coat lightly, about 2 to 3 tablespoons. Season with salt and pepper and toss again. Divide among large plates, mounding the let- tuce slightly. avocado into medium dice and toss in a medium bowl with 1 tablespoon of the vinaigrette. Top each salad with some sliced chicken, avocado, cheese and pine nuts. Drizzle with a little bit vinaigrette if desired. Sprinkle with bacon and chives. Peel, pit, and cut the Wednesday, September 19, 2012 – Daily News 5A Adapted from Fine Cooking 2009 Fresh edi- tion. Tested by Susan M. 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