Famous COBB SALAD - How to Make CLASSIC Cobb Salad with Easy Dressing. Recipe by Always Yummy!

Cobb salad was first cooked in 1937 by Robert Cobb in Brown Derby restaurant in Los-Angeles when one late night he had to feed a famous showman Sid Grauman. Salad was such a success that cinema stars began to ask for «Cobb salad» and soon the salad became one of the most popular in USA. Classic recipe of cobb salad calls for such ingredients – fresh leaves of romaine, boston, frisee or cress lettuce, fried bacon, avocado, chicken breast, tomatoes and hard-boiled eggs.

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✅ Ingredients:
• romaine lettuce – 3 oz | 100 g
• chicken breast fillet – 9 oz | 250 g
• bacon – 3 oz | 100 g
• 2 eggs
• cherry tomatoes – 3 oz | 100 g
• blue cheese – 2 oz | 50 g
• red onion – 1 oz | 30 g
• ½ avocado
Sauce:
• red onion – ⅓ oz | 10 g
• dijon mustard – 1 tsp
• red wine vinegar – 1,5 tbsp
• olive oil – 2 tbsp
• ground black pepper – ¼ tsp
• salt - ⅓ tsp        

✅ You will need:
• carving board
• pan
• saucepan  
• bowl

📙 Preparation:  
1. Into a saucepan pour cold water, dip neatly the eggs of room temperature with a spoon and bring to a boil. When the water is near to boil, flip the eggs to have yolks cooked evenly. As soon as the water boils, switch the heat off, cover with a lid and leave for 15 minutes. Then cool the eggs in ice water and peel.              
2. Cut the bacon into small pieces, chicken fillet lengthwise into two parts.
3. Heat a pan over high heat, add the bacon and fry for 3-4 minutes over medium heat, take it out on a paper towel.
4. Add the chicken fillet into the pan and fry over high heat for 2 minutes, then reduce the heat to medium and cook for another 2 minutes. Flip the fillet and fry over high heat for 2 minutes, then reduce the heat to low and fry for 2-4 minutes more depending on the thickness of fillet. Take it out on a paper towel.  
5. Tear the romaine lettuce with hands or cut, halve the cherry tomatoes, cut the half of avocado into slices, quarter the eggs lengthwise, cut the chicken width, blue cheese into dices or crumble with a fork, red onion into half rings.  
6. Lay out the romaine lettuce into a salad bowl as a first layer and follow atop with other ingredients not mixing them.
7. Combine the chopped up red onion, dijon mustard, ground black pepper, salt, red wine vinegar and olive oil.
8. When serving pour the cobb salad with the prepared sauce.