Cobb Salad

How to prepare cobb salad

1. Cut the chicken breast, tomatoes, egg white and avocado into cubes. Cut the bacon into cubes and fry without fat until crispy. Crumble the egg yolk and cheese. Cut the green onion into rounds.
   * quantities are to your liking and according to the size of the platter you're building it on; the important thing is that the rows you form look somewhat equal
   ** if you prepare it some time before serving, sprinkle the avocado cubes with a little lemon juice so they don't oxidize
2. Cut the lettuce into strips and line the platter where you will serve the salad.
3. Starting from the center of the platter, begin to build alternating rows with the ingredients prepared at step 1. So start with the tomatoes which will be in the center and continue on the sides with the rest of the rows. The order in which you make the rows is not important, just alternate the colors so it looks nice (for example, don't put the egg white next to the blue cheese)
   * you can also use a square platter and then you can build the rows diagonally
5. In a bowl, whisk the oil with lemon juice until it becomes like an emulsion, then add the anchovy paste and crushed garlic and mix well.
   * adjust the amount of dressing according to the size of your salad
6. When serving, sprinkle salt and pepper over the salad. Serve the dressing NEXT TO the salad. The dressing is added only at the moment of serving, after which the salad is mixed.

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