Cobb salad

Ingredients

• 2 pieces romaine lettuce
• 500 g free-range chicken breasts
• 8 slices thinly sliced smoked pork belly
• 4 pieces eggs
• 2 pieces ripe avocados
• 300 g cherry tomatoes
• 120 g Bleu d'Auvergne cheese
• 0.5 bunches fresh chives
• 1 piece lemon
• 90 ml extra-virgin olive oil
• 45 ml red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic
• to taste fine salt
• to taste ground black pepper

Method

1. Salt and pepper the chicken breasts, then cook them in a skillet over medium heat until golden brown on the outside and juicy in the center; let them rest while the fibers relax.
2. Place the eggs in a saucepan of simmering water and cook until the yolk is firm but still soft in the center; cool them in cold water before peeling.
3. Cook the smoked pork belly in a skillet until very crispy and the fat has rendered; drain on paper towels, then break into pieces.
4. Whisk the red wine vinegar with the Dijon mustard, finely grated garlic, salt, and pepper; drizzle in the olive oil until you have a glossy, slightly thickened vinaigrette.
5. Wash and carefully dry the romaine, then cut it into crisp bite-sized pieces; it must be completely dry so the vinaigrette clings without making the salad soggy.
6. Slice the rested chicken into strips, quarter the eggs, and chop the cherry tomatoes, avocados, and Bleu d'Auvergne; lightly toss the avocado with lemon juice as soon as it is cut to prevent it from browning.
7. Divide the romaine among a large platter or wide bowls, then arrange the chicken, eggs, smoked pork belly, avocado, tomatoes, and blue cheese in neat rows, as in the classic presentation.
8. Drizzle with vinaigrette just before serving, sprinkle with chopped chives, then give a final grind of pepper; serve while the bacon is still crispy and the salad is chilled.

Nutrition

Per serving

Energy

881.5 kcal

Protein

56.2 g

Carbohydrate

14.75 g

Fat

67.78 g

Fibre

8.19 g

Calcium

20.09 mg

Iron

0.75 mg

Magnesium

28.85 mg