What can be cooked from squid: fast and tasty

The world famous American Cobb salad is a classic that has not lost its popularity for almost a century. For myself, I call it "Three Wishes Salad" - delicious, beautiful, and most importantly fast. Such an irresistible dish can be prepared both for a family dinner and for a festive table. He really looks just gorgeous! But the real highlight of Cobb salad lies in the dressing - it brings together completely different ingredients, emphasizing the special taste of each of them.

Ingredients:

celery stalks - 70 grams (to replace a fresh cucumber);
quail eggs- 8-9 pieces (chicken - 4 pieces);
tomatoes - 150 grams;
chicken fillet(fried) - 180 grams;
avocado - 1 piece;
hard cheese - 100 grams;
lettuce leaves - 80-100 grams.

For refueling:

Dijon (grainy) mustard - 1 teaspoon;
apple cider vinegar - 2 tablespoons;
olive oil - 4 tablespoons;
salt - ⅓ teaspoon;
honey or sugar - 1 teaspoon.

Real Cobb salad. Step by step recipe

Tear the lettuce leaves with your hands and put them on a flat large dish.
We cut the celery stalks 1 centimeter thick and lay them out in one long row on lettuce leaves on one side of the plate. Celery can be replaced with fresh cucumber.
Tip: Lay out all the ingredients in fairly tight rows so that you can fit everything. Before you lay out the salad, approximately calculate the same places for each ingredient.
Boil hard-boiled eggs (for quail eggs - 5 minutes from the moment of boiling, for chicken - 8-10 minutes). Remove from heat and immediately transfer to cold water- Due to the temperature difference, the eggs will be well cleaned. We cut quail eggs into 4 parts, and chicken into 6-8 parts. And carefully lay them out the second row near the celery.
Cut medium-sized tomatoes into 4 parts and cut into small slices (0.5 cm thick). We spread the same long row after the eggs.
Cut the fried chicken fillet into cubes about 1 centimeter thick. When frying, the fillet can be seasoned with any spices (I mainly use curry and basil). Fried chicken fillet can be replaced with ham or smoked chicken breast.
We divide the avocado into 4 parts, peel the skin and cut into medium strips 0.5-0.7 centimeters thick. Lay out on a platter.
Hard cheese is cut into small cubes, approximately 0.5 centimeters thick. We spread after the avocado.
Step-by-step preparation of dressing: combine olive oil (extra virgin) with apple cider vinegar, mustard, salt, add honey and garlic, grated on a fine grater. Beat everything well until a nice homogeneous mass. Instead of apple cider vinegar, you can use any fruit vinegar or lemon juice. If you do not use honey, then you can replace it with sugar. Only in this case, beat the dressing until the sugar is completely dissolved.
Pour the dressing into a gravy boat and serve separately with the salad.

The American Cobb Salad was amazing! Another plus in such an original serving is that guests can put exactly the foods they eat on their plate, and then pour dressing over them. This salad is prepared just before serving, as the vegetables may wilt during the time, and the sauce can be prepared in advance. Cook with "Very tasty" simple, healthy and original dishes! Bon appetit!

Cobb salad is a bright, hearty and very appetizing dish, a classic of American cuisine. The list of ingredients immediately arouses interest, because the most delicious and perfectly combined products are successfully selected here: fried chicken fillet, juicy tomatoes, crispy bacon, boiled eggs, ripe avocados, fresh lettuce leaves and spicy blue cheese. All this magnificent "assortment" is refueled with a simple dressing based on vegetable oil and mustard. The result is a luxurious dish with a very spectacular appearance!

This version of cobb salad is very close to the classic version, but you can make your own adjustments if you wish. For example, fillet can be not only fried, but also baked, instead of bacon, use more affordable ham, etc. But still, it is not recommended to deviate too much from the Cobb salad recipe, since everything here is perfectly balanced.

Ingredients for 3-4 servings:

chicken (fillet) - 300 g;
raw smoked bacon - 50 g;
avocado - 1 pc.;
eggs - 2 pcs.;
blue cheese (Dor Blue or the like) - 50 g;
cherry tomatoes - 7-8 pcs.;
lettuce leaves - 100-150 g;
salt, pepper - to taste.

For refueling:

vegetable (refined) oil - 6 tbsp. spoons;
lemon juice or vinegar 6% - 2 tbsp. spoons;
mustard - 0.5-1 teaspoon.

Cut the bacon into small narrow strips, fry in a clean and dry frying pan until lightly crunchy. Do not add oil during the frying process! Place cooked bacon pieces on paper towels to absorb excess oil.
Cut a piece of fillet lengthwise into two plates of equal thickness. Sprinkle with salt and pepper on both sides. Fry in a frying pan freed from bacon for 4-5 minutes on each side (fire - medium).
Cool the fried chicken meat on paper napkins, and then cut into small cubes.
Chop the cheese with your hands or cut into small pieces. Ideally, blue cheese like Dor Blue is used for cobb salad, but if you do not like it, you can cook this dish at home with another cheese of your choice.
Cut boiled eggs into small pieces.
Divide the cherry into quarters.
Cut the avocado in half lengthwise. We remove the bone, cut off the skin. We cut the pulp of an exotic fruit into cubes.
For cobb salad dressing, combine oil, mustard and lemon juice (or vinegar). Shake the liquid vigorously with a fork.
Lettuce leaves, washed and dried, tear into arbitrary pieces. Add half of the dressing to the greens, mix.
Arrange the lettuce leaves on a serving platter. On top, we sort the remaining components of the cobb salad in rows - eggs, cherry tomatoes, cheese, chicken fillet, bacon and avocado.
We pour our colorful "assorted" with the remaining dressing. If desired, the salad can be mixed or eaten straight - in strips.

Cobb salad is a very spectacular colorful dish that can easily replace lunch or dinner. Bon appetit!

Some sources say that the salad mix is named after the inventor - either the chef, or the owner of the restaurant, who was already working in the distant thirties of the last century in the Hollywood hills. Others decipher the abbreviation "EATCOBB" (translated as "eat Cobb"), which was invented for memorization. Under each letter is the ingredient for the classic salad: egg, avocado, tomato, chicken, onion, bacon, and blue cheese.

One way or another, a completely successful idea attracted professionals and amateur cooks from other continents. Surely you have come across such appetizers at banquets and festive feasts more than once. American cobb salad captivates with the ability to independently decide how to arrange the components, what to combine with what, in what proportions, under what sauce, and most importantly - at home. If guests are scheduled or just in an upbeat, solemn mood, inspect the refrigerator stocks and join!

Cooking time: 30 minutes / Number of servings: 2

Ingredients

lettuce 3-4 leaves
chicken fillet 200 g
bacon 100 g
egg 1 pc.
cheese 100 g
purple onion 1 pc.
canned corn 2-3 tbsp. l.
avocado 1 pc.
bell pepper 1 PC.
lemon ½ pc.
mustard 1 tsp
olive oil 30-40 ml
ground paprika, dried basil 1 tbsp. l.
sea salt, pepper to taste

Cooking

Big photos small photos

Cut the fat brisket / bacon into thin strips, throw it into a dry hot frying pan and fry at a moderate temperature in our own released fat until crunchy. We immediately keep a paper napkin at hand - as soon as the pieces darken, decrease in size and dry, we transfer them to paper.

We do not let the brazier cool down, in the melted fatty residues we continue to fry the cubes of lean chicken fillet. Season with salt and ground black pepper, evaporate the liquid that has appeared, turn it over and keep it under the lid for 7-10 minutes, preserving the juiciness and tenderness of the meat fibers. If you think the bird is too greasy, also spread it on a napkin. Instead of chicken breast for cobb salad, the recipe with the photo of which I describe, they take the sirloin of the turkey, replace it with ham.

One of important components dishes in the classic version - cheese. More often used soft with blue mold (Dor Blue, Roquefort). Many prefer traditional hard varieties with a neutral flavor, without harshness or specificity. Take note of my relatively a budget option. We divide creamy processed cheese (but not a cheese product!) into cubes of the same size (the edge is about 1 cm). We bread part in paprika, leave part white-original, sprinkle the rest with fragrant basil. Such a tricolor cheese adorns canapes, various snacks in portioned containers, and our mix as well.

grains of sweet canned corn we discard on a sieve and let it dry slightly from the liquid in which they were located. Instead, this product can be olives, pickled or pickled cucumbers, something with a dense texture that contrasts in color and taste. Then we cut a clean avocado in half, separate the pulp from the hard shell with a spoon - the ripe fruit easily gives in and completely comes off the peel. We chop the pulp into cubes or half rings.

We divide the hard-boiled and chilled egg into slices, chop the purple onion with not too wide feathers and cut the sweet fleshy bell pepper into long strips. Let there be more bright colors! In addition, diverse vegetables are appropriate for meat, chicken. In addition to sweet peppers, cobb salad is made up with tomatoes, miniature cherry tomatoes.

In addition to washing and drying lettuce leaves (lettuce, romaine, chicory, etc.), you will need an appetizing dressing, and today the emphasis is on a basic, universal wine-spicy and at the same time delicate sauce. Beat olive oil, mustard and lemon juice, add a pinch of sea salt, hot pepper. Definitely take a test.

All the difficulties behind) We start the assembly. First, on a flat plate, lay fresh lettuce leaves with a wavy edge. Then alternately, in long rows in random order, we fill with cuts, grains, eggs, chicken-bacon. Drizzle randomly with dressing.

So our motley is ready, hearty salad cobb. Serve to the table, bon appetit!

Unusual salad of delicious ingredients.

300 g chicken fillet + salt, pepper
1 avocado
2 eggs
50 g bacon
50 g blue cheese (I used dor blue)
7-8 cherry tomatoes (or 2 regular tomatoes)
150 g lettuce leaves (I have a mixture of arugula, frisee and leaf lettuce)

Refueling:

6 art. l. vegetable oil
2 tbsp. l. apple cider vinegar or wine vinegar (or lemon juice)
1 st. l. granular mustard (or 0.5 - 1 tsp. regular)
salt
pepper

Cobb Salad is a hearty, savory American-origin salad made up of all the same delicious ingredients - fried chicken fillet, hearty avocado, boiled eggs, crispy bacon, fragrant blue cheese, juicy cherry tomatoes and a mixture of lettuce leaves. All this splendor is seasoned with a dressing called "vinaigrette" - an emulsion of vegetable oil, vinegar and spices. The salad, of course, is luxurious and its presentation is very spectacular. The version of the salad that I prepared is very close to the classic version, but you can safely vary it to your liking. If you don’t have blue cheese or don’t like it, you can use any other savory cheese, almost any lettuce will do, and bacon can be replaced with ham. In general, it will be delicious in any case.
It turns out 4 medium portions (as in the photo). You can make 2-3 larger servings, then the salad will become a full lunch or dinner.

Cooking:

Cut bacon into small pieces.

Cut the fillet lengthwise into two plates, salt and pepper on both sides.

Fry the bacon pieces in a frying pan until crispy (do not add oil).
Remove the bacon and place on a plate lined with paper towels.

Put the chicken fillet in the pan (do not wash after the bacon), fry for 4-5 minutes over medium heat.
Turn over, fry for another 4-5 minutes.
Transfer to paper towel, then cut into cubes.

Boil the eggs for 7 minutes after boiling, cool, peel, cut into small pieces.
Crumble the blue cheese or cut into small pieces.

Cut the tomatoes into small pieces.

Prepare avocado.
Don't try to peel the skin off the avocado, if it's soft and ripe, you'll end up with porridge instead of neat chunks.
Avocado is prepared like this:
Cut with a knife into two halves, along the bone. Rotate the halves 90 degrees, divide into two parts. Then sharply hit the bone with a knife, turn the knife 90 degrees, the bone will easily separate.
Next, holding half an avocado in your hand, cut into pieces with a knife without cutting through the skin.
Carefully turn the half inside out and cut off pieces from the skin.

Place all dressing ingredients in a bowl and shake vigorously with a fork.