Traditional Cobb Salad
Ingredients
- 1 pcRomaine lettuce (shredded)
- 300 gChicken cutlet (seared and diced)
- 100 gBacon strip (grilled and chopped)
- 2 pcHard-boiled egg (quartered)
- 1 pcPersea americana Mill. (diced)
- 2 pcRound tomato (diced)
- 80 gRoquefort sheep cheese (crumbled)
- 10 gChives fresh (finely chopped)
- 30 mlRed wine vinegar
- 1 tspMustard
- 60 mlExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
Fry the bacon slices in a dry pan. Once they are stiff and the fat is translucent, pat dry. They should become brittle.
- 3
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
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
Bed the dish with romaine. Arrange the other ingredients on top in parallel rows: chicken, bacon, tomatoes, hard-boiled eggs, avocado, and crumbled Roquefort.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Avocado oxidizes quickly and romaine loses its crunch once in contact with the dressing.
