Chili & parmesan Cobb salad

Serves 4/6 people


1 head romaine lettuce
1 bunch of chopped watercress
1 boston lettuce
2 advocados, pitted, peeled and diced
2 tomatoes, peeled, seedless and diced
2 hard-cooked eggs, peeled and diced
6 bacon slices fried to crisp then crumbled
400g diced cooked chicken breasts*
            * Cook in oven, 180°C, after rubbing it with chilli powder, honey and olive oil


150g of parmesan cheese, grated 
red wine vinegar 
1 tsp Worcestershire sauce 
1/2 tsp Dijon-style mustard 
1/2 clove garlic, minced 
salt & pepper 
Extra-virgin olive oil


Toss all the salads together. Share in 4 individual shallow bowls.
Arrange the eggs, bacon, chives, chicken, advocados, tomatoes on top.


In a small bowl, whisk together the wine vinegar, mustard, salt & pepper and Worcester sauce. Add the garlic and grated parmesan cheese. Slowly drizzle the olive oil and whisk it.

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