Cobb Salad

Cobb Salad

Cobb Salad


tomato – 1 pc.
iceberg lettuce – 1/2 head of cabbage
Thin green onions – 1 small bunch
salad Romano – 1/2 head of cabbage
watercress – 1/2 bunch
lemon, juice only – 1 pc.
eggs hard-boiled – 2 pcs.
bacon – 6 strips
salad frieze – 1 small head
chicken – 2 pcs.
avocado – 2 pcs.

For the filling:

red wine vinegar – 100 ml
Saint Agur cheese – 125 g
olive oil – 100 ml
Dijon mustard – 1 tablespoon
sugar – 2 tbsp


Salads disassemble on the leaves, wash, dry and finely chop. Put in a large bowl and mix thoroughly.

Bacon fry in preheated dry pan until crunch. Share on napkins. The cooled bacon cut into small pieces.

Chicken fillet wash, dry and cut into small cubes.

Fry the chicken pieces in the same pan, where roasted bacon, 8 min.

Avocado cut in half, peel and remove the seeds. The flesh cut into thin strips and sprinkle with lemon juice. Tomato wash, cut into 4 pieces, remove seeds.

The pulp is crushed. Eggs are divided into yolks and whites and finely chopped separately. Onion wash, dry and chop.

Prepare the filling. Mix the vinegar, mustard, salt and pepper. A thin stream, stirring constantly, to introduce olive oil. Add grated Roquefort cheese and sugar, mix well. On a large round dish lay out the mixture of lettuce.

Top row put the chicken, avocado, bacon and tomato. Sprinkle chopped proteins, egg yolks, and green onions. Drizzle with dressing.

Bon Appetit!

Cobb Salad

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