Cobb salad preparation

 Cobb Salad

Recipe for Cobb salad:

Put the eggs to cook in advance so that they can cook hard and cool.

 

READY TO REFILL.Mix in a bowl of mayonnaise, sour cream and buttermilk. Whisk until smooth.

 

Add the crumbled cheese.

 

We chop the green onion and send it to the gas station.

 

Add Worcestershire sauce, salt and pepper.

 

Stirring. Cover the lid and put in the refrigerator for at least 2 hours before serving.

 

Cobb salad can be cooked with different delicacies, not the least of which is bacon. Fry it in a dry frying pan on one side, then on the other until blanching.

 

Let him cool down on a plate.

 

We break into pieces.

 

Chicken breast cut into two halves of each, sprinkle with salt and pepper.

 

Fry them over medium heat in olive oil, about 3-4 minutes on each side.

 

Cool and cut into cubes.

 

Eggs are cleaned from the shell and cut into circles.

 

Cut the finely chopped onions.

 

Cut small pieces into tomatoes. If you take cherry, it's enough just to cut them in half.

 

And, finally, the Cobb salad star is avocado. Cut in half, take out the stone, then cut the flesh along and across, take out the cubes with a spoon.

 

A green salad for Cobb can be used absolutely any you like. We have a combination of Romain,

 

Iceberg,

 

Bibb, all cut into slices.

 

Now it's time to put together the salad. Spread out stripes on a salad dish and chicken,

 

egg, avocado, bacon,

 

tomatoes,

 

and chop the cheese.

 

We serve a dish with salad and sauce in the sauce. Bon Appetit!