Cobb Salad
A classic composed salad of bacon, blue cheese, chicken, egg, and avocado over romaine, arranged in rows and dressed at the table to stay crisp.
Ingredients
- 4 slices bacon
- 2 eggs
- 200 g cooked chicken pieces
- 2 avocados
- 150 g Roquefort cheese
- 200 g romaine lettuce
- 2 tomatos
Cobb Salad dressing
- 1 teaspoon Dijon mustard
- 4 tbsp red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 clove garlic chopped
- ½ teaspoon salt
- ½ tsp ground black pepper
- 4 tbsp olive oil
Instructions
- Boil the eggs. Cool in cold water and peel. While the eggs are boiling, fry the bacon until crispy.
- Split the avocados, remove the seed and spoon the fruit on a cutting board. Cut the avocado and tomato into small cubes. Crumble the cheese over the top.
- Rinse and dry the salad. Stir in the salad dressing.
- Pile the Cobb Salad into one large serving dish. You can pile the salad in layers or in individual sections.
- Pour the dressing over the salad only when the diners are seated at the table.
Notes
- Keep the dressing separate and pour it only once everyone is seated, or the lettuce and avocado will wilt fast.
- Dry the lettuce thoroughly after rinsing — wet leaves dilute the dressing and make the salad soggy.
- Whisk the olive oil in slowly at the end so the dressing emulsifies instead of separating.
- Boil the eggs and fry the bacon at the same time to save a few minutes of total prep.
- Swap the chicken for grilled shrimp, turkey, or chickpeas if you want a variation.
Nutrition
Calories: 573kcalCarbohydrates: 14gProtein: 27gFat: 47gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 0.01gCholesterol: 154mgSodium: 1088mgPotassium: 962mgFiber: 9gSugar: 3gVitamin A: 5549IUVitamin C: 21mgCalcium: 307mgIron: 3mg
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