administratorA very hearty salad that originates from the United States, where it’s often served as a complete meal for lunch or dinner. There are different stories about how this salad was created. One popular version is that it was invented in 1930 at the Hollywood Brown Derby restaurant, and its name comes from the restaurant owner, Robert Howard Cobb.
The classic Cobb salad is built around lettuce, roasted or poached (never fried) chicken breast, avocado, cherry tomatoes, and Roquefort cheese. There are many variations that include fried bacon, olives, hard-boiled eggs, and onions. My version keeps it simple with just a few ingredients. I find Roquefort so flavorful that adding fried bacon would be over the top. This Cobb salad will definitely appear on our table often—it’s delicious and packed with flavors I love.
Ingredients (serves 2 large portions or 4 smaller ones)
1 double chicken breast
~70 g Roquefort cheese
1/2 avocado
2 hard-boiled eggs
A mix of your favorite salad greens, torn into pieces
Fresh thyme leaves (optional)
A handful of cherry tomatoes, halved or quartered
Dressing:
6 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp mustard
2 cloves garlic, pressed
Salt and pepper to taste
Preparation
Rub the chicken breast with your favorite poultry seasoning, or simply salt and pepper. Roast or poach it— I baked mine in a roasting bag at 200°C for 25 minutes. Set aside to cool.
Combine all dressing ingredients in a bowl and whisk until emulsified. Alternatively, place in a jar, tightly seal, and shake well. Adjust seasoning with salt. Set aside.
Prepare the serving dish and arrange the salad greens nicely.
Slice the chicken breast. Peel and dice the avocado. Cut the hard-boiled eggs in half, then into quarters.
Arrange the chicken, avocado, eggs, and cherry tomatoes over the salad greens. Sprinkle with crumbled Roquefort and drizzle with dressing. Serve immediately.
