Cobb Salad
6 servings
30 minutes
This American salad, like many other great recipes, is utilisotto in origin: whatever you find in the kitchen, that's what you use. Bacon, eggs, avocado, blue cheese, herbs, and so on - and a vinaigrette-style dressing.
1
Prepare the necessary ingredients.
2
Fry the bacon in a pan until crispy. In the same pan, fry the chicken fillet on all sides. Then send the fillet to an oven preheated to 180 degrees for 10 minutes. Boil the eggs for 7 minutes.
- Bacon: 6 pieces
- Chicken breast fillet: 2 pieces
- Chicken egg: 4 pieces
3
In the same pan, fry the chicken fillet on all sides. Then send the fillet to an oven preheated to 180 degrees for 10 minutes. Boil the eggs for 7 minutes.
4
For the dressing, mix vinegar with mustard, Worcestershire sauce, lemon juice, minced garlic, vegetable oil, and olive oil.
- Red wine vinegar: 80 ml
- Dijon mustard: 2 teaspoons
- Worcestershire sauce: 1.5 teaspoon
- Lemon juice: 1 teaspoon
- Garlic: 1 clove
- Olive oil: 125 ml
- Vegetable oil: 125 ml
5
Add salt and pepper to taste.
- Ground black pepper: to taste
6
Chop the prepared chicken, bacon, and eggs not too finely.
- Chicken breast fillet: 2 pieces
- Bacon: 6 pieces
- Chicken egg: 4 pieces
7
Also slice the avocado, tomatoes, and blue cheese.
- Avocado: 2 pieces
- Cherry tomatoes: 210 g
- Blue cheese: 120 g
8
Place the salad on a plate, arranging the sliced ingredients in a row or in separate piles on top, but do not mix them at all.
- Romano lettuce: 1 piece
- Cherry tomatoes: 210 g
- Chicken breast fillet: 2 pieces
- Bacon: 6 pieces
- Chicken egg: 4 pieces
9
Sprinkle with green onions, drizzle with dressing.
- Spring onion: 50 g
10
Serve immediately.
