Cobb salad
1 hour Recipe Yield:
6 servings Difficulty:
Medium recipe
Cobb Salad is a recipe for American cuisine, it’s like a calling card of America. Although this dish is called a salad, it is served as a main course. The origins of the classic salad are unclear, but many believe it was created in the late 1930s at the Brown Derby restaurant in Hollywood. Traditionally, iceberg lettuce is used in the salad, but some housewives use other types of salads, adding arugula or using a mixed salad. There may also be differences regarding onions; green onions may be used, or purple onions may be used for a brighter taste. Cutting products can be into cubes or into strips and slices. Some people remove the seeds and liquid from tomatoes and some don't, but if you don't, the salad will be very watery and the leaves will lose their crunch.
Recipe Ingredients
Cooking Recipe
The recipe for Cobb salad is very simple. Season the thighs with salt and pepper, sprinkle with vegetable oil and bake in an oven preheated to 200°C (390°F) until cooked. Remove the bone from the finished chicken and cut into cubes. Cut the lettuce, place strips of chicken on top of the lettuce.
Boil the eggs. Peel and cut into slices. Fry the bacon, dry on a kitchen towel and cut. Lay out the prepared eggs and bacon in strips as well.
Next, cut the tomatoes into segments, remove the seeds and place on the salad. Cut the purple onion into half rings and place next to the tomatoes. Peel the avocado, cut into strips and sprinkle with lemon juice to prevent it from darkening. Crumble the cheese on top or side of the avocado.
Now all that's left is salad dressing. Mix all the ingredients for the sauce with a whisk, but you can also use a blender. Drizzle Cobb salad with sauce and serve.