Cobb traditional American salad was invented at the beginning of the past. century owner of the Hollywood Brown Derby restaurant Robert Cobb. By one of Cobb’s versions didn’t eat anything until nightfall and when he went to the restaurant’s kitchen, quickly put on the plate everything I could find in refrigerators: a piece of chicken, an egg, a tomato, avocado, leaves lettuce, onions, blue cheese, fried bacon. And poured everything French dressing. These ingredients to this day are included in the composition of the famous salad and make it so satisfying that it can be served as a main course. Share with friends: 
Time: 45 minutes Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 8 thick slices of bacon (pork belly), chopped
- 4 large eggs
- 2 chicken breasts 200 g., Without bone and skin
- Zest (wide stripes) and juice of one lemon
- 2 bay leaves
- 2 sprigs of thyme
- 1 tbsp. l black pepper peas
- 1/4 Art. cider vinegar
- 1/2 shallot, chopped (approximately 2 tbsp.)
- 1 tbsp. l mustard
- 1/4 Art. olive oil
- 2 avocados
- 2 ripe tomatoes, sliced
- 1 large head of Boston lettuce torn to pieces
- 2 heads of chopped romano salad
- 120 gr. blue cheese crumbled
Recipes with similar ingredients: chicken breasts, bacon, eggs, tomatoes, avocado, blue cheese, Boston salad, bay leaf, thyme
Recipe preparation:
- In a medium-sized frying pan over medium heat until crispy crust the bacon, 15 – 20 minutes. Then shift it to paper towels to drain excess fat.
- Meanwhile, put the eggs in the pan and pour them cold 2.5 cm above the eggs with water. On moderate heat, bring them to boil, cover and remove from heat. Leave the eggs hot water for 10 to 12 minutes. Then drain the water and place the eggs under cold stream for cooling. Peel, chop on pieces and salt to taste.
- In a medium-sized saucepan, put chicken, lemon zest and juice, bay leaf, thyme, peppercorns and sprinkle large a pinch of salt. Pour cold water 1.5 cm above the chicken level. Bring to a low boil over medium heat and cook for 7 minutes. Stick the thermometer into the thickest part of the chicken, temperature should be 71 ° C. Transfer breasts to chopping board and leave for 5 minutes.
- Prepare a dressing in the meantime. In a serving bowl with a whisk, mix vinegar, shallots, mustard and 0.5 tsp. salt. Slow pour in olive oil while stirring, stirring up to state of the emulsion. Pepper. Dice the chicken and mix in a separate bowl with 1 tbsp. l refueling.
- Divide the avocado in two, take out the stone and cut into cubes. Salt the tomatoes. Put in a serving bowl for dressing lettuce leaves. Lay bacon, eggs, chicken, avocado in rows in rows, tomatoes and blue cheese. Mix all ingredients before serving, salt and pepper the salad.
