Cobb Salad
Salads • European
Description
The classic dressing can be replaced with blue cheese dressing.
Ingredients
- Tomatoes 2 pieces
- Avocado 1 piece
- Celery stalk 2 pieces
- Garlic 1 clove
- Olive Oil 6 tablespoons
- Red Wine Vinegar 1 tablespoon
- Meyer Lemon Juice 1 tablespoon
- Worcestershire Sauce 1 teaspoon
- Sugar 1 teaspoon
- Dijon Mustard 1 teaspoon
- Salt a pinch
- Ground Black Pepper a pinch
- Romaine lettuce ⅓ head
- Chocolate eggs 2 pieces
- Bacon 5 pieces
- Iceberg Lettuce ⅓ head
- Blue Cheese 0 oz
- Chicken fillet 1 piece
- Scallions 3 pieces
Step-by-Step Guide
Step 1
Make the salad dressing: whisk together the mustard, salt, pepper, garlic puree, lemon juice, vinegar, Worcestershire sauce, olive oil, and minced garlic clove until a homogeneous emulsion forms.
Step 2
Fry the bacon in a hot skillet until it becomes slightly crispy or bake it in the oven on parchment paper for 20–30 minutes at 355°F. Then chop it into large crumbs.
Step 3
Grill the chicken breast for 2 minutes on each side, then slice it into strips (you can marinate the meat for about 30 minutes beforehand).
Step 4
Wash the salad leaves, dry them, and tear them into bite-sized pieces, placing them at the bottom of the plate.
Step 5
Boil the eggs hard.
Step 6
Cut all the salad ingredients (except for the salad leaves) into small cubes or short strips.
Step 7
Layer the salad with: chopped onions, eggs, avocado pieces, bacon, chicken breast, tomato pieces, and cheese.
Step 8
Serve the dressing separately.
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