According to legend, the Cobb salad was invented in the twentieth century. Its author is considered to be the owner of a Hollywood restaurant, Robert Cobb. One day, hungry, the man mixed the available products with French dressing. The experiment was a success, and subsequently, the dish gained popularity among cooks due to its ease of preparation.
Ingredients:
- Romaine lettuce – 100 g
- Chicken breast – 250 g
- Tomatoes – 2 pcs.
- Chicken eggs – 2 pcs.
- Avocado – 1 piece
- Celery stalk – 2 stalks
- Bacon – 4 slices
- Cheddar cheese – 80 g
For dressing
- Grain mustard – 1 tsp.
- Dijon mustard – 1 tsp.
- Garlic – 1 clove
- Grape vinegar – 2 tbsp.
- Olive oil – 4 tbsp.
Directions:
- Boil the chicken breast in boiling salted water until done (20-25 minutes). Remove the cooked breast and let it cool completely.
- Boil the eggs in a separate saucepan. Cool them in cold water and peel them. Then cut into small cubes.
- For the dressing, peel and press the garlic. In a small bowl, mix the chopped garlic with mustard, oil, and wine vinegar. Transfer the dressing to a gravy boat.
- Cut the lettuce leaves into large pieces or tear them with your hands. Cut the remaining ingredients into small cubes.
- Place the lettuce leaves on a serving platter. Put the remaining chopped ingredients on top in strips (do not mix the ingredients under any circumstances). Serve the resulting salad with dressing.
- The variety of ingredients in the Cobb salad creates a real extravaganza of taste. Crispy lettuce leaves harmonize with tender chicken breast, buttery avocado, salty cheese, sweet tomatoes, hearty eggs, savory bacon, and bitter celery. And the aromatic dressing completes the flavor ensemble, adding a subtle sourness.