Cobb Salad
This classic salad manages to combine substance with freshness, making it an ideal dish for a winter lunch.
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Cooking tools:
- Kitchen scale
- Skillet
- Cutting board
- Chef's knife
- Mason jar
- Serving platter
- Saucepan
- Stove
- Kitchen towel
- Plate
- Measuring cup
- Measuring spoon
- Tongs
- Slotted spoon
Ingredients
- 4 rashers Bacon
- 500 g Chicken breast fillet
- ¼ cup Red wine vinegar
- 1 tablespoon Dijon mustard
- ½ cup Extra virgin olive oil
- 2 Lettuce (Cos) trimmed and with the leaves separated
- 1 Avocado cut in half, then slice crossways
- 320 g Tomato (Cherry) halved and quartered
- 100 g Corn kernels
- 200 g Kidney beans
- 4 Egg oft-boiled and quartered
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