COBB SALAD
Steps:
- Place the chicken breasts in a shallow pan or deep skillet and cover by about one inch with cold water. Bring to a simmer over medium heat, maintain the heat at a simmer, and poach the breasts for 10 to 12 minutes, depending on their size. Remove the pan from the heat and allow the chicken to cool to room temperature. When the chicken is cool, remove it from the stock (which can be strained and used for another purpose), remove and discard the skin and bones, and chop the meat finely.
- Meanwhile, cook the bacon until it is crisp. Drain the bacon well and chop in roughly, by hand or in a food processor. Place the chopped bacon on paper towels and dry further, in a conventional oven on a low heat or in a microwave oven, until it separates into bits. This process may need to be repeated 2 or 3 times, depending on the fat content of the bacon used.
- Place the Roquefort cheese in the freezer for about 15 minutes; then remove the cheese from the freezer and grate it, using a cheese or vegetable grater. Cut the tomatoes into small dice and sprinkle with salt and pepper. Halve, peel, and dice the avocados; sprinkle with salt and fresh lemon juice. Using a food processor, chop the greens finely, into 3/16 inch bits, but do not reduce them to mush. Finely chop the hard boiled eggs.
- To assemble the salad, place all the greens in a large bowl and toss them together; spread the greens evenly in the bottom of the bowl. Arrange the bacon, egg, chicken, tomato, and cheese in strips across the greens; arrange the chopped avocado around the edge of the salad. Bring the salad to the table with the dressing alongside and toss together just before serving.
- Blend together all ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving.
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Thandi Lindiwe
[email protected]5 stars! This salad is amazing. I will definitely be making it again.
Antwi Boasiako
[email protected]This salad is a must-try for any Cobb salad lover. It's packed with flavor and the dressing is to die for.
Reng Ellesse
[email protected]I've been making this salad for years and it's still one of my favorites. It's so simple, but it's always delicious.
Sam King
[email protected]This is the perfect salad for a light lunch or dinner. It's also great for meal prep because it holds up well in the refrigerator.
Mallo Relindis
[email protected]I love that this salad is so customizable. You can add or remove ingredients to suit your own taste.
Shila Jahan
[email protected]This salad is so easy to make, but it looks like you spent hours on it. It's always a showstopper at parties.
Triston Isaacs
[email protected]I'm not a huge fan of tomatoes, but I love them in this salad. They add a nice sweetness and acidity.
Gwen Daniel
[email protected]The dressing for this salad is so creamy and flavorful. It's the perfect complement to the other ingredients.
Malang group 79
[email protected]This is one of my favorite salads because it's so hearty and filling. I never feel hungry after eating it.
Mycel
[email protected]I love the smoky flavor that the bacon adds to this salad. It really takes it to the next level.
Streat Kashizz
[email protected]This salad is a great way to use up leftover bacon and hard-boiled eggs. I always have both of those things on hand, so it's a perfect last-minute meal.
MD: MIRAj SHAIKH
[email protected]I'm not a huge fan of blue cheese, so I usually substitute feta or goat cheese in this salad. It's still just as good!
John Seth
[email protected]This is my go-to salad recipe for summer picnics. It's so easy to make and transport, and it always holds up well.
Xolani Mashinini
[email protected]I love that this salad is so versatile. I've added grilled chicken, shrimp, and even leftover roasted vegetables to it before. It's always delicious.
Dwayne Wheaton
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. The dressing is so easy to make and adds the perfect finishing touch.
Monica Wilson
[email protected]This Cobb salad was a hit at my last potluck! The combination of bacon, hard-boiled eggs, avocado, tomatoes, and blue cheese is always a winner.