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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AFAQ BAHTTI
[email protected]This salad is so good! I love the combination of flavors and textures.
paul nice
[email protected]I've made this salad several times and it's always a hit. It's a great salad for a potluck or a picnic.
Hafe boy Wusegho Daniel
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish.
Aamir Dahri
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your own taste.
Michael Dawson
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a great source of protein and healthy fats.
Indrajith
[email protected]I followed the recipe exactly and the salad turned out perfectly. It was delicious and everyone at the party loved it.
Rodwyn Fanfair
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I highly recommend it.
Nargis Alam
[email protected]I've never been a big fan of Cobb salad, but this recipe changed my mind. It's the perfect balance of flavors and textures.
mastr Prince
[email protected]This salad is a great way to use up leftover chicken and bacon. It's also a great make-ahead meal.
Md Bashsa
[email protected]I wasn't sure about the combination of ingredients at first, but I was pleasantly surprised. This salad is delicious!
Technical Afghan
[email protected]This salad is so fresh and flavorful. I love the crunch of the bacon and the creamy dressing.
Daniella Fernandez
[email protected]I've been making this salad for years and it's always a favorite. The combination of flavors and textures is perfect.
Terry Adams
[email protected]This salad was a hit at my last party! It was so easy to make and everyone loved it.