Cobb salad

Name: Cobb salad
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head romaine lettuce; 2 chicken breast fillets (about 400 g); 6 slices bacon; 3 eggs; 2 ripe avocados; 200 g cherry tomatoes; 100 g blue cheese (Gorgonzola or Roquefort), crumbled; For the dressing: 6 tbsp olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; salt, pepper; 1 tbsp olive oil for cooking

Time: 35 min4 servingsapprox. 560 kcal / serving (estimated)approx. 38 g protein / serving

The Cobb salad was born in 1937 at the Brown Derby restaurant in Los Angeles, and has been the model main-course salad ever since. It isn't tossed but arranged in rows: the diner sees what's in it and mixes it themselves.

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Method

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Boil the eggs for 10 minutes, cool in cold water, peel and dice.
Season the chicken with salt and pepper and cook in hot oil for 5-6 minutes per side until cooked through, then rest for 5 minutes and dice.
Cook the bacon until crisp, drain on paper towels and crumble.
Shake the dressing ingredients together in a jar.
Spread the torn lettuce over a wide platter and arrange the chicken, bacon, egg, avocado, tomatoes and blue cheese in rows on top.
Serve the dressing on the side, or drizzle over the salad just before serving.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

The arrangement in rows is the point: the colour and texture contrast make it striking.
Slice the avocado at the last moment, or sprinkle it with lemon juice so it doesn't brown.
Instead of blue cheese, feta or goat's cheese also works if you don't like the flavour of blue.
The ingredients can be prepared the day before, in separate containers; the salad comes together in 2 minutes.

Frequently asked questions

What's the original Cobb dressing?

A French-style dressing of red wine vinegar, olive oil and mustard, as above; ranch dressing is a later, popular variation.

Can it be taken for lunch?

Yes, layered in a jar or box, with the dressing packed separately.

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