Ingredients with Measurements:
- 6 cups mixed greens
- 2 cups cooked chicken breast, diced
- 6 slices cooked bacon, crumbled
- 2 medium tomatoes, diced
- 1 avocado, diced
- 2 hard-boiled eggs, sliced
- 4 large eggs
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large pot for poaching eggs
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine mixed greens, diced chicken breast, crumbled bacon, diced tomatoes, and diced avocado.
2. In a separate mixing bowl, whisk together red wine vinegar, olive oil, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss to combine.
4. To poach the eggs, fill a large pot with water and bring to a simmer. Crack each egg into a small bowl or ramekin.
5. Using a slotted spoon, create a whirlpool in the simmering water and gently pour the egg into the center of the whirlpool. Repeat with remaining eggs.
6. Poach the eggs for 3-4 minutes or until the whites are set but the yolks are still runny.
7. Divide the salad among four plates and top each with a poached egg and sliced hard-boiled egg.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Simmering water for poaching eggs
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 13g
Protein: 29g
Substitutions for ingredients:
- Mixed greens can be substituted with any salad greens of your choice.
- Cooked chicken breast can be substituted with grilled shrimp or tofu.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
Variations:
- Add crumbled blue cheese or feta cheese for extra flavor.
- Substitute poached eggs with fried or scrambled eggs.
- Add sliced cucumber or bell peppers for extra crunch.
Tips and tricks:
- To prevent the avocado from turning brown, toss it with a little bit of lemon or lime juice before adding it to the salad.
- To make the poached eggs ahead of time, place them in a bowl of cold water and refrigerate until ready to use. Reheat in simmering water for 1-2 minutes before serving.
Storage instructions:
The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The salad should not be reheated, but the poached eggs can be reheated in simmering water for 1-2 minutes.
Presentation ideas:
Arrange the salad on a large platter and top with the poached eggs for a beautiful presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a slice of crusty bread or a side of roasted vegetables.
Troubleshooting advice:
If the poached eggs are not cooked to your liking, adjust the cooking time accordingly.
Food safety advice:
Make sure to use cooked chicken breast and bacon to prevent foodborne illness.
Food history:
The Cobb Salad was invented in the 1930s by Robert Cobb, the owner of the famous Hollywood restaurant, The Brown Derby.
Flavor profiles:
This salad is a combination of savory, salty, and tangy flavors with a creamy texture from the avocado and poached egg.
Serving suggestions:
Serve as a light lunch or dinner.
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