Cobb Salad
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
You will have plenty of dressing for the salad, so you can make the salad a couple more times or use it for other salads. It can be stored in the refrigerator for about a week.
Ingredients
- Romaine lettuce - 1 piece
- Marinated cherries - 5 oz
- Chicken fillet - 2 pieces
- Bacon - 6 pieces
- Chicken Egg - 4 pieces
- Avocado - 2 pieces
- Blue Cheese - 5 oz
- Red Wine Vinegar - 5 fl oz
- Worcestershire Sauce - 1½ spoons
- Dijon Mustard - 2 spoons
- Meyer Lemon Juice - 1 tablespoon
- Garlic - 1 clove
- Olive Oil - 5 fl oz
- Vegetable Oil - 5 fl oz
- Scallions - 0 oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Fry the bacon in a skillet until crispy. In the same skillet, sear the chicken fillet on all sides. Then transfer the fillet to an oven preheated to 355°F (350 degrees Fahrenheit) and bake for 10 minutes. Boil the eggs for 7 minutes.
Step 3
In the same skillet, sear the chicken fillet on all sides. Then transfer the fillet to an oven preheated to 355°F and bake for 10 minutes. Boil the eggs for 7 minutes.
Step 4
For the dressing, mix vinegar with mustard, Worcestershire sauce, lemon juice, minced garlic, vegetable oil, and olive oil.
Step 5
Season with salt and pepper to taste.
Step 6
Cut the prepared chicken, bacon, and eggs into small pieces.
Step 7
Also, slice the avocado, tomatoes, and blue cheese.
Step 8
Place the salad on a plate, then arrange the sliced ingredients in a row or in separate piles on top, but do not mix them in any case.
Step 9
Garnish with green onions and drizzle with dressing.
Step 10
Serve immediately.
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