Cobb salad
Cobb salad, a classic American dish, is becoming increasingly popular here. With its interesting combination of ingredients, easy preparation and festive appearance, it is easy to see why.
The story of its creation begins late one night, when Hollywood restaurant owner Robert Cobb went into the kitchen for a snack. He took a few ingredients from the refrigerator, arranged them on a plate and added some dressing. He liked the result so much that it soon appeared on the restaurant menu. That was almost 100 years ago.
Adjust servings in the full version
Lightly salt and pepper the chicken fillet and fry in a frying pan in a minimal amount of vegetable oil until cooked. Remove from the pan and cool. Then cut it.
Cut the bacon and fry in a frying pan until nicely browned. Transfer to a separate plate to cool faster.
Rinse iceberg or other lettuce and dry. Tear into small pieces with your hands and place on a flat plate. This will be the base of our Cobb salad.
Chop the eggs not very finely. Remove seeds from tomatoes and chop. Remove the pit from the avocado, peel and cut into small pieces. To prevent the avocado from browning, sprinkle it with lemon juice. Cut the onion into rings. Crumble the cheese with your hands.
Arrange the ingredients in neat rows over the lettuce. Put the tomatoes in the center, with the chicken and cheese at the edges, followed by the avocado and bacon, then the eggs and green onions. Drizzle with the dressing and serve immediately.
For the dressing, mix all the ingredients in a separate bowl. You can also use a different dressing: for example, whisk together olive oil, mustard and lemon juice. Choose whichever you prefer.