Cobb salad

Cobb salad

By
From
The Beef Club
Serves
4
Prep
30 mins
Cooking time
20 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
2 free-range chicken thighs, preferably deboned
sea salt
freshly ground black pepper
1 teaspoon grapeseed oil
1 romaine lettuce
4 eggs
1 red onion
2 ripe avocados
1/2 lemon, juiced
100g stilton
8 thin slices dry-cured smoked bacon
4 Dried tomatoes

The vinaigrette

Quantity Ingredient
4 tablespoons olive oil
125ml grapeseed oil
4 tablespoons red wine vinegar
2 tablespoons water
1/2 lemon
1/2 teaspoon worcestershire sauce
1 teaspoon dijon mustard
good pinch sugar
good pinch salt
good pinch white pepper
1 crushed garlic clove
1/2 tablespoon maple syrup
1/2 tablespoon fish sauce

Method

  1. Beat together all the vinaigrette ingredients in a bowl or put them in a tightly closed jar and shake vigorously. There will inevitably be some vinaigrette left over for another recipe.
  2. Preheat the oven grill to 200°C. Debone the chicken if required. Season, coat with the oil and grill for 10 minutes, turning once. Slice the chicken into thin slivers.
  3. While the chicken is cooking, wash the lettuce. Pile up the leaves and slice into broad strips.
  4. Boil the eggs for 6 minutes until soft-boiled, cool in ice-cold water, then gently remove the shells.
  5. Peel and thinly slice the onion. Peel and cut the avocados into dice and sprinkle lightly with lemon juice. Cut the stilton into chunks.
  6. Brown the slices of bacon in a frying pan until golden and crisp; drain on kitchen paper.
  7. On each plate, arrange the chicken, stilton, avocado, dried tomatoes, onion, the bacon torn into strips, and the eggs cut into quarters. Serve the vinaigrette on the side.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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