Salads

Cobb salad


Ingredients for Making Cobb Salad

Ingredients for making Cobb Salad:

  1. Salad leaves (romance or lettuce) 1-2 handfuls
  2. Chicken breast (boiled or baked) 1 piece approximately 500-600 grams
  3. 4-5 pieces chicken eggs (hard boiled)
  4. Cherry Tomato 8-9 pieces
  5. Avocado 1 piece
  6. Blue cheese "Dor Blue" 150 grams
  7. Bacon 3-4 strips

Sauce:

  1. Mustard with grains 1 teaspoon
  2. Dijon mustard 1 teaspoon
  3. Garlic 1-2 prongs
  4. Olive oil 4 tablespoons
  5. Dry white wine 3-4 tablespoons
  6. Ground black pepper pinch
  7. Salt to taste
  • Main ingredients: Bacon, Tomato, Chicken, Eggs
  • Serving 1 serving
  • World Cuisine

Inventory:

Deep plate, Tablespoon, Teaspoon, Whisk, Plate - 3 pieces, Paper kitchen towels, Cutting board, Large flat plate, Knife, Deep plate - 2 pieces, Gravy boat

Cooking Cobb Salad:

Step 1: prepare salad dressing.

First of all, we are preparing a dressing, I immediately say that it is not the only option, very often this type of salad is seasoned with olive oil, mixed with wine, spices and salt, but tastier with mustard after all! Pour the right amount of mustard with grains, Dijon mustard and olive oil into a deep plate. Add to them 3 - 4 tablespoons of dry white wine, taste the salt with a pinch of black pepper and squeeze the garlic cloves peeled from the skin into the same container. We mix all the ingredients with a whisk until smooth, cover the container with a smaller plate and put the finished sauce aside, let it brew a little.

Step 2: prepare the ingredients for the salad.

Now we begin to prepare and cut all the other components of the salad. First of all, we wash all vegetables, lettuce, avocados and bacon under cold running water. After alternately drying all the ingredients with paper kitchen towels to prevent excess moisture. Put lettuce leaves on a chopping board, cut into strips up to 1 - 1.5 centimeters thick and lay evenly on a large flat plate. Then turn on the stove to a medium level, put a frying pan on it and slightly heat it. Dip strips of bacon in a heated container. Fry them to a dark brown crust on both sides, so that the whole pork fat comes out, it will be completely superfluous in the salad. Then with the help of a kitchen spatula we transfer the fried "strips of mumps" onto a paper kitchen towel and let it absorb the remaining fat. After chopping it with your hands or a knife on a bol, small pieces of arbitrary shape and put on a separate plate. Now we clean the shelled, boiled and chilled chicken eggs, rinse them under running water from small pieces of shell, dry them with paper kitchen towels, put them on a cutting board and cut into rings, half rings, cubes, quarters, it doesn’t really matter if the thickness of the pieces is up to 1 centimeter. We shift the slices into a deep plate. Avocado cut with a knife along the entire circumference trying to make an incision so as not to touch the bone. Then we unfold 2 halves of the fetus in opposite sides of each other, so they can easily be disconnected. We remove the bone and peel the halves. We put the avocado on a cutting board and cut into cubes, straws or half rings up to 1 centimeter thick. We shift the chopped fruit into a separate plate. We take the cheese, I had a piece of blue brie, and I just crumbled it with my fingers into a deep plate, but if you don’t find one in the refrigerator, use any other one, pre-grind it with cubes with an approximate diameter of 1 centimeter. Tomatoes come in the last turn, because if you prepare them first, the whole juice drains from the tomato. Alternately, we remove from each cherry the place where the stalk was attached, put them on a cutting board and cut into slices, quarters, rings or half rings, in general, slicing is not important, but as you already understood the size of the slices, should be no more than 1 centimeter.

Step 3: put the salad.

Now we act at will, there is no traditional formation of this salad, so we lay all prepared ingredients in even stripes on a layer of salad leaves. Repeatedly whisk the sauce with a whisk, pour the aromatic mixture into the sauce boat and serve everything on the table with the bread.

Step 4: serve the cobb salad.

Cobb salad is served at room temperature immediately after cooking. Separately, this dish is served with sauce, bread or any fresh buns. This incredibly easy to prepare salad was invented by the great cook - culinary owner of the restaurant "Derby Brown" - Bob Cobb. They say that he, having entered the kitchen of his restaurant, was looking for something to eat and put all the products indicated in the recipe on his plate. I seasoned them with the usual classic dressing, as a result, another delicious salad appeared in the world. Enjoy it! Enjoy your meal!

Recipe Tips:

- - From my personal experience I can say that instead of chicken, you can use any other types of baked, stewed or boiled meat, as well as ham or homemade sausage.

- - If the house does not have blue Dor Blue cheese, do not be upset, just use any other cheese of medium hardness or feta cheese.

- - Sometimes, if desired, several paths of other ingredients are added to this type of salad, for example, celery stalks, boiled green peas, canned corn, dill, parsley, basil leaves, cucumbers, boiled carrots.

- - As you noticed from the photo, I didn’t make eggs a little, but it’s better to cook them hard-boiled for at least 10 - 12 minutes. Before cooking, do not forget to put a couple of tablespoons of salt and a couple of tablespoons of vinegar in the water so that the eggs do not crack. After cooking, cool them in cold running water, and then follow the recipe.