Cobb is an American salad of 7 immiscible layers that served as the inspiration for this dip. The finished dish needs to be served in a transparent bowl that allows you to see all the alternating colors and textures. Dip recommended to put in separate plates (making sure all layers are in the serving) and spread on crackers. Гости непременно будут в восторге. 
Time: 45 мин.Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. halves of walnuts
- 200 gr. dough bread, cut into cubes the size of 1 cm (about 3 tbsp.)
- 2 tbsp. sour cream
- 1 tbsp. mayonnaise
- Zest and juice with 1 lemon
- 1/2 tbsp. coarsely chopped fresh parsley leaves
- 1 bunch shallots, finely chopped
- 4 tbsp. boneless and skin-torn grilled chicken meat (about 1 whole chicken)
- 2 tbsp. l Dijon mustard
- 1 tbsp. olive oil
- 2 tbsp. crumbled blue cheese
- 6 celery stalks, separate and set aside leaves, coarsely stalks chop
- 1.5 tbsp. dried cranberries
- Crackers for serving
- Special equipment: 1, 9 trafl bowl l
Recipes with similar ingredients: grilled chicken, sourdough bread, blue cheese, celery, walnuts, dried cranberries, crackers
Recipe preparation:
- Place the two grills in the upper and lower third of the oven, which warm up to 218 ° С. Put walnuts on one baking pan, and bread on the other. Bake nuts until golden brown, until they are browned (about 10 minutes). Keep the bread in the oven until a light golden brown and crunch appears (10-12 minutes). Set both baking sheets aside so that they are completely have cooled down. At the end, finely chop 2 tbsp. walnuts and set aside.
- Meanwhile, whisk the sour cream with mayonnaise in a medium bowl, lemon zest and juice, parsley, shallots, 1/2 tsp. salt and a little ground pepper. Leave me alone.
- Place the chicken in a food processor by adding 1 tbsp. mixtures with sour cream, 1/4 tsp salt and a little pepper. Whisk until until the mixture acquires the consistency of mashed potatoes with lumps. Move to another medium bowl and set aside.
- Wash the food processor and place the toasted bread in it, 2 Art. Unfinished walnuts, mustard, 1 tsp. salt. Whisk until the mixture looks like a non-uniform mashed potatoes. Without turning off appliance, slowly pour the vegetable oil through the tube in the lid and 2 tbsp. l water. Continue whisking until smooth.
- To form a deep sauce, lay on the bottom of the bowl for 1, 9 liter triyfl. evenly chicken salad. Then cover in equal layers consisting of: mixture with walnuts, chopped stalks of celery, blue cheese, finely prepared chopped walnuts, the remaining sauce of sour cream and herbs, cranberries. Sprinkle with celery leaves. Serve immediately or cover and refrigerate for up to 8 hours. Can leave on night. Serve with crackers.
