Cobb salad with dressing

°6 lettuces

°3 chicken breasts

°15g butter

°3 lawyers

°1 lemon

°6 slices of smoked bacon

°3 eggs

°3 large tomatoes

°60 g cheese

°1 bunch of chives

°3 pinches of salt

°3 turns of the pepper mill

°1 C. strong mustard

°3 tbsp. cider vinegar

°9 c. olive oil

°1 C. tablespoon Worcestershire sauce

Methods :
The salad

Cook the Matins eggs in boiling water for 10 minutes from when they resume boiling.

Plunge them to cold water and peel them. Cut the Matines hard-boiled eggs into rounds.

Brown the slices of smoked bacon in a dry skillet. Drain on absorbent paper and coarsely crumble.

Salt and pepper the chicken breasts and cook them in the same pan in a little foamy butter for about 12 minutes. Leave to cool then cut into slices.

Peeled tomatoes also cut them to cubes.

Wash the lettuce and cut into a chiffonade.

Split the avocados in half, remove the core and also cut the flesh into cubes. Lemon to prevent them from oxidizing.

Crumble the Roquefort.

The sauce

In a bowl, pour the vinegar and Worcestershire sauce, salt and pepper and mustard.

Mix well and then add the olive oil and whisk vigorously to create an emulsion.


Divide the salad between 6 bowls.

Arrange the filling in rows on the salad, drizzle with sauce and garnish with chopped chives.

Enjoy !