It doesn't have to be hot to be considered dinner, does it? Not in Lachlan Mackinnon-Patterson's home. The 2008 James Beard Foundation Best Chef: Southwest and a Food & Wine Best New Chef may be known for re-creating the food of Friuli-Venezia Giulia, Italy, in Boulder, CO, but when it comes to creating a quick and healthy weeknight meal, he turns to an all-American classic. Like his fellow Top Chef Masters contestant (and Dinnertime Crunch contributor) Michael Chiarello, Lachlan takes it easy when cooking for his 4-year-old daughter, Lydia, turning to a chef salad not only because it's quick, but because it is full of bright colors and various food groups. "This is something we make with Lydia once a week. [It's] quick to put together. She helps put it together and it's a complete meal full of all sorts of different textures."
Keep reading to see Lachlan's kid-friendly Cobb salad recipe.
1 head bibb lettuce (or 3 ounces arugula)
Extra-virgin olive oil
Red wine vinegar
1 avocado, cut in thin slices
½ cup thinly sliced cucumber
1 cup cherry tomatoes, halved
1 tbsp crumbled blue cheese
2 ¼ hard-boiled eggs
½ cup provolone cheese, chopped
2 grilled or sautéed chicken breasts, chopped
4 strips bacon, cooked well-done and crumbled
Clean the lettuce and season with approximately one to two tablespoons olive oil and a pinch of salt. Drizzle with one teaspoon vinegar and mix. Taste for personal seasoning and adjust if needed.
Arrange the lettuce on a platter, top with the rest of the ingredients, and serve.
Serves four kids
- Main Dishes, Salads