Cobb salad

Difficulty: ★☆☆


  • 1 Iceberg lettuce.
  • 1 Oak leaf lettuce.
  • 2 Chicken breasts.
  • 200 gr. Bacon (4 slices).
  • 1 Chive.
  • 2 Ripe tomatoes.
  • 2 Boiled eggs.
  • 1 Avocado.
  • 12 Chive bunches.

For seasoning

  • 100 ml. Mild olive oil, 0,4º.
  • 25 ml. Wine vinegar.
  • 1 Teaspoon Dijon mustard.
  • Salt.
  • Black pepper.
  • 1 Teaspoon muscovado sugar.
  • 3 Teaspoon Worcestershire sauce.
  • 50 gr. Roquefort cheese.

Category: First course


Season chicken breasts and cook in a Magefesa Stainless Steel Delicia Skillet with a bit oil, move them away when ready and let them cool. Sautee bacon slices in the same skillet until well brown and crunchy, move away and keep. Once chicken breasts are cool, chop into slices and cut bacon into long pieces. Chop avocado into two halves lengthwise, remove the pit and peel and cut avocado’s halves into thick slices. Chop chive into julienne’s cut and tomato into thick half moons.  Wash lettuces. Chop, mix and place them on a clean platter. Place the rest of ingredients separately, so that colors make contrast, on the lettuce mixture.
Place all ingredients, except for oil, in a liquidiser, mix by adding oil slowly until getting a thick and homogeneous emulsion. Season the salad with vinaigrette and sprinkle very finely chopped chive on it.