Cobb Salad

Name: Cobb Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: American
Ingredients: 80 g romaine lettuce; 15 g watercress; 90 g chicken breast; 2 rashers streaky bacon; 1 egg; 0.5 avocado; 1 tomato; 25 g Roquefort; 1 tsp chives; 1 tbsp red wine vinegar; 1 tsp lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp Worcestershire sauce; 0.5 clove garlic; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbsp extra virgin olive oil

The Hollywood chophouse classic: crisp chopped romaine and watercress laid out in neat rows of diced chicken, crumbled bacon, hard-boiled egg, avocado, tomato and Roquefort, with a sharp red wine vinaigrette poured over at the table.

Snacks Lunch & dinner 25g+ protein Under 20g carbs

35 min20 prep · 15 cookEasy681 kcalper serving

Method

Lower 1 egg into a small pan of simmering water and cook for 9 minutes, then transfer straight to cold water. Once cold, peel and chop into rough 1 cm pieces; the yolk should be set but still bright.
Lay 2 rashers rashers of streaky bacon in a cold dry frying pan and set over medium heat. Fry for 5-6 minutes, turning once, until the fat has rendered and the bacon is brittle. Drain on kitchen paper, leaving the fat in the pan, and chop or crumble it small when cool.
Season 90 g of chicken breast with a pinch of the 0.25 tsp of salt and a little of the 0.25 tsp of black pepper, then cook it in the bacon fat over medium heat for 4 minutes on each side, until firm and just cooked through with no pink at the centre. Rest 5 minutes on a board, then cut into 1 cm dice.
For the vinaigrette, whisk 1 tbsp of red wine vinegar with 1 tsp of lemon juice, 0.5 tsp of Dijon mustard, 0.25 tsp of Worcestershire sauce, 0.5 clove of crushed garlic and the rest of the salt and pepper in a small bowl. Pour in 1 tbsp of extra virgin olive oil in a thin stream, whisking until it thickens slightly.