Traditional Cobb Salad

A visually striking plate where textures collide: crunchy romaine, creamy avocado, and pungent Roquefort. The chicken is seared to stay juicy, contrasting with the crunch of smoked bacon.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 539
• Protein: 31 g
• Carbs: 12 g
• Fat: 40 g

Ingredients

• 1 piece Romaine lettuce ( shredded )
• 300 g Chicken cutlet ( seared and diced )
• 100 g Bacon strip ( grilled and chopped )
• 2 piece Hard-boiled egg ( quartered )
• 1 piece Persea americana Mill. ( diced )
• 2 piece Round tomato ( diced )
• 80 g Roquefort sheep cheese ( crumbled )
• 10 g Chives fresh ( finely chopped )
• 30 ml Red wine vinegar
• 1 tsp Mustard
• 60 ml Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sear the chicken

   Sear the chicken breasts in a pan with a splash of oil. The meat should be golden on the outside and remain tender inside. Let rest before dicing.

2. Crisp the bacon

   Fry the bacon slices in a dry pan. Once they are stiff and the fat is translucent, pat dry. They should become brittle.

3. Prepare the greens

   Shred the romaine into two-centimeter strips. Dice the tomatoes and avocado into even cubes. Use a sharp knife for clean cuts without crushing the produce.

4. Emulsify the dressing

   Dissolve the salt in red wine vinegar with the mustard. Whisk in the olive oil in a steady stream until the dressing coats the spoon.

5. Arrange in rows

   Bed the dish with romaine. Arrange the other ingredients on top in parallel rows: chicken, bacon, tomatoes, hard-boiled eggs, avocado, and crumbled Roquefort.

Chef's tips

• Do not toss the salad before serving to preserve the visual appeal of the rows.
• The chicken should be slightly warm when plating for an interesting temperature contrast.

Storage

Eat immediately. Avocado oxidizes quickly and romaine loses its crunch once in contact with the dressing.