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Cobb salad

Imprimer la recette Pin Recipe

Ingrédients
  

  • 3 sucrines
  • 2 chicken breasts
  • 15 g butter
  • 1 avocado
  • 1 lemon
  • 200 g smoked bacon
  • 3 eggs
  • 1 large tomato
  • 1 red onion
  • 50 g Roquefort
  • 4 teaspoons chopped chives
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 tablespoon mustard
  • 3 tablespoons apple cider vinegar (or sherry)
  • 9 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce (optional)

Instructions
 

  • Immerse the eggs in boiling water and cook them for 10 minutes from the time when the water boils again. Let them cool and then peel them. Split them in half and dice them. Grill the bacon in a dry pan. Drain them on a paper towel. Cook the chicken breasts in the pan with a little melted butter. Let cool and then cut into bite-size cubes
  • Prepare the salad dressing: In a bowl, put 1 pinch of salt, 1 pinch of pepper and add the mustard. Pour in the vinegar and Worcestershire sauce, mix, then emulsify with the olive oil.
  • Peel the tomato, peel it and cut it into mini cubes. Wash the salad thoroughly and thinly slice it with a knife. Split the avocado in half, remove the stone and cut the flesh also into cubes. Citrate them to prevent them from oxidizing. Crumble the Roquefort.
  • Divide the salad between four bowls. On the first place a row (closest to the edge) of Roquefort, then a row of egg, one of chicken, one of grilled bacon, one of avocado and one of tomato. If you have room, put the red onion (I didn't have it, I mixed it with the salad)Drizzle with sauce and sprinkle with chopped chives.