As a celebration for another great year at Les Gourmettes Cooking School, Barb treated me and Kim to a spa day. It was scheduled for early June, but I got food poisoning the night before and could not go with them. Barb, sweetly scheduled another date for after my summer classes at Les Petites Gourmettes, and she and I had a great time a week ago at the Willow Springs Spa at the Scottsdale Princess. After our treatments, we enjoyed a delicious lunch. We each ordered the Grilled Chicken Cobb Salad. It was your basic Cobb, with the exception of the herb vinaigrette… which was outstanding.  I asked the waiter if the chef might be willing to share the recipe. I gave him my email, and sure enough, within an hour of arriving home, it popped into my inbox.

I cut the recipe he sent in half. You may want to cut it in half again, it still makes over 3 cups, and although that is a lot, it is delicious on more than just salads. I drizzled it on hot fresh corn on the cob and as the dressing for a tomato-mozzarella salad. Both were fabulous.

You can wing it with the herb quantities if you don’t have a scale or just don’t feel like weighing everything, nothing has to be exact. Look at the photo I posted of all the herbs and it will give you a good idea of the amounts needed for each. I can tell you that 1.25-ounces of chives is two of those little herb boxes you get in the produce section. You can take it from there.

Thank you, Barb, for a relaxing and luxurious day – what a generous gift and treat! xoxo

[Read more →]