科布沙拉 | Cobb Salad

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烹饪时间
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20Mins 20Mins 2
科布沙拉是一款曾经风魔美国70年代且至今全球闻名的美式健康田园沙拉。正宗地道的科布沙拉由罗马生菜作为基底,上面整齐并排铺上水煮鸡胸肉,番茄,韭菜和欧芹,培根,鸡蛋和牛油果。和凯撒沙拉一样,这个沙拉的灵魂在于沙拉酱:以蓝纹芝士,红酒醋和芥末酱调制而成。对于蓝纹芝士避而远之的宝宝请放心,放进沙拉酱后的蓝纹芝士会变得非常友好。就好像接受不了凤尾鱼的人神奇般地能接受凯撒沙拉酱里有凤尾鱼一样。所以,勇敢加入蓝纹芝士吧!只有配上这个酱汁的科布沙拉才是我极力推荐的味道!所以,真的真的真的要加蓝纹芝士!!
Cobb salad's popularity spread in America in the 70s as a classic healthy american salad. The authentic cobb salad is made from chopped lettuce as a base. On top of the base there is arranged boiled chicken breast, tomato, chives, parsley, bacon, egg and avocado in rows.
20Mins 20Mins
2
食谱营养信息
Cobb Salad
能量 518kcal / 2165kj
其中脂肪提供的能量 270kcal / 1129kj
每份量609g % NRV Per 100g*
总脂肪 30g 8%
饱和脂肪 8g 7%
胆固醇 306mg 17%
总碳水化合物 16g 1%
糖7g
膳食纤维8g 5%
蛋白质 46g 13%
维生素 A 11%
维生素C 11%
3%
3%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
Cobb Salad
能量 518kcal / 2165kj
其中脂肪提供的能量 270kcal / 1129kj
每份量609g % NRV Per 100g*
总脂肪 30g 8%
饱和脂肪 8g 7%
胆固醇 306mg 17%
总碳水化合物 16g 1%
糖7g
膳食纤维8g 5%
蛋白质 46g 13%
维生素 A 11%
维生素C 11%
3%
3%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
食谱营养信息
Cobb Salad
能量 518kcal / 2165kj
其中脂肪提供的能量 270kcal / 1129kj
每份量609g % NRV Per 100g*
总脂肪 30g 8%
饱和脂肪 8g 7%
胆固醇 306mg 17%
总碳水化合物 16g 1%
糖7g
膳食纤维8g 5%
蛋白质 46g 13%
维生素 A 11%
维生素C 11%
3%
3%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
Cobb Salad
能量 518kcal / 2165kj
其中脂肪提供的能量 270kcal / 1129kj
每份量609g % NRV Per 100g*
总脂肪 30g 8%
饱和脂肪 8g 7%
胆固醇 306mg 17%
总碳水化合物 16g 1%
糖7g
膳食纤维8g 5%
蛋白质 46g 13%
维生素 A 11%
维生素C 11%
3%
3%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 大火,在汤锅中加入鸡胸肉,半个柠檬片,迷迭香和水(沫过鸡胸肉约1厘米)煮沸;水沸后转小火煮15分钟左右至鸡肉熟透。这样水煮的鸡肉可以避免鸡肉枯燥无味又保证鲜嫩多汁。 同时,在另外一只小汤锅中放入鸡蛋,加水沫过鸡蛋2厘米左右,盖上锅盖煮沸,水沸后煮11-12分钟。 鸡肉和鸡蛋煮好后取出放凉备用。
    In a medium saucepan, add the chicken, lemon slices from half of a lemon and rosemary, cover with water. Bring the water to a boil. After boiling, turn down the heat and let the chicken cook at a bare simmer for about 15 mins until cooked through. Take out from the water and set aside to cool. At the same time, boil the eggs in another saucepan for 11-12 minutes. After cooking, transfer to a small bowl and let cool. cobb2 cobb3
    大火,在汤锅中加入鸡胸肉,半个柠檬片,迷迭香和水(沫过鸡胸肉约1厘米)煮沸;水沸后转小火煮15分钟左右至鸡肉熟透。这样水煮的鸡肉可以避免鸡肉枯燥无味又保证鲜嫩多汁。 同时,在另外一只小汤锅中放入鸡蛋,加水沫过鸡蛋2厘米左右,盖上锅盖煮沸,水沸后煮11-12分钟。 鸡肉和鸡蛋煮好后取出放凉备用。
    In a medium saucepan, add the chicken, lemon slices from half of a lemon and rosemary, cover with water. Bring the water to a boil. After boiling, turn down the heat and let the chicken cook at a bare simmer for about 15 mins until cooked through. Take out from the water and set aside to cool. At the same time, boil the eggs in another saucepan for 11-12 minutes. After cooking, transfer to a small bowl and let cool. cobb2 cobb3
  • 生菜洗净切小块。按照以下视频链接切出大小适中的沙拉生菜,点击查看:切沙拉生菜的小
    Tips Cut the lettuce into bite size pieces (approximately 2 cm in size). Click here for tips: Tips for cutting romaine lettuce. cobb4
    生菜洗净切小块。按照以下视频链接切出大小适中的沙拉生菜,点击查看:切沙拉生菜的小
    Tips Cut the lettuce into bite size pieces (approximately 2 cm in size). Click here for tips: Tips for cutting romaine lettuce. cobb4
  • 欧芹,韭菜和西洋菜(去茎)剁碎;番茄洗净切小块;牛油果去皮去籽切小块(点这里查看牛油果切法)。
    Chop the parsley, chives and watercress (just the leaves); peel and deseed the avocado and then cut into small cubes. cobb5
    欧芹,韭菜和西洋菜(去茎)剁碎;番茄洗净切小块;牛油果去皮去籽切小块(点这里查看牛油果切法)。
    Chop the parsley, chives and watercress (just the leaves); peel and deseed the avocado and then cut into small cubes. cobb5
  • 中小火,烘热平底锅(不用放油,因为美式培根脂肪层较多,煎的时候会渗出大量油),将培根放锅中两面煎脆(我做沙拉时喜欢培根有更多的焦香味,所以个人喜欢培根煎得尽量脆),煎至培根收缩呈棕色,尤其是脂肪层,一定要煎透!煎的过程中翻转一次,每面大概煎3分钟吧;煎好后用厨房纸吸干油,放凉备用。
    Over medium-low heat, place the bacon in a hot pan until browned and the fat has been rendered out. Turning once, cook each side for about 3 minutes. Drain out the oil on paper towels. Let cool and use later. cobb6 cobb7
    中小火,烘热平底锅(不用放油,因为美式培根脂肪层较多,煎的时候会渗出大量油),将培根放锅中两面煎脆(我做沙拉时喜欢培根有更多的焦香味,所以个人喜欢培根煎得尽量脆),煎至培根收缩呈棕色,尤其是脂肪层,一定要煎透!煎的过程中翻转一次,每面大概煎3分钟吧;煎好后用厨房纸吸干油,放凉备用。
    Over medium-low heat, place the bacon in a hot pan until browned and the fat has been rendered out. Turning once, cook each side for about 3 minutes. Drain out the oil on paper towels. Let cool and use later. cobb6 cobb7
  • 冷却的鸡胸肉切成2cm左右小方块;鸡蛋去壳,对半切开后取出蛋黄,用叉子将蛋黄研碎备用;蛋白对半切开;培根切小块。
    Cut the chicken into about 2 cm cubes; Peel the egg and slice in half lengthwise, take out the egg yolks and use a fork to finely mash one into small crumbs (discard the other yolk). Cut the egg white in half;roughly chop the bacon into small pieces. cobb8 cobb9
    冷却的鸡胸肉切成2cm左右小方块;鸡蛋去壳,对半切开后取出蛋黄,用叉子将蛋黄研碎备用;蛋白对半切开;培根切小块。
    Cut the chicken into about 2 cm cubes; Peel the egg and slice in half lengthwise, take out the egg yolks and use a fork to finely mash one into small crumbs (discard the other yolk). Cut the egg white in half;roughly chop the bacon into small pieces. cobb8 cobb9
  • 制作沙拉酱|Salad dressing: 将蓝纹芝士用叉子研碎;在碗中加入红酒醋(3汤匙),大藏芥末酱(1茶匙),蓝纹芝士,特级初榨橄榄油(1汤匙),彻底拌匀。
    Use a fork to crumble the blue cheese. In a small bowl, whisk together cheese, vinegar, mustard and olive oil. Set aside to use later. cobb10
    制作沙拉酱|Salad dressing: 将蓝纹芝士用叉子研碎;在碗中加入红酒醋(3汤匙),大藏芥末酱(1茶匙),蓝纹芝士,特级初榨橄榄油(1汤匙),彻底拌匀。
    Use a fork to crumble the blue cheese. In a small bowl, whisk together cheese, vinegar, mustard and olive oil. Set aside to use later. cobb10
  • 在一只大碗上先铺上一层罗马生菜;在罗马生菜面依次一字并排铺上鸡肉粒,番茄,西洋菜碎,培根片,欧芹和韭菜碎,鸡蛋白和牛油果。 最后,在蛋白上撒上研碎的蛋黄碎,淋上沙拉酱即可享用。
    In a large bowl, spread the lettuce as the base, arrange the chicken,tomatoes, chives, parsley, bacon, egg and avocado in separate rows. Sprinkle the crumbed egg yolk on top of the egg and spoon out the dressing on top. cobb11
    在一只大碗上先铺上一层罗马生菜;在罗马生菜面依次一字并排铺上鸡肉粒,番茄,西洋菜碎,培根片,欧芹和韭菜碎,鸡蛋白和牛油果。 最后,在蛋白上撒上研碎的蛋黄碎,淋上沙拉酱即可享用。
    In a large bowl, spread the lettuce as the base, arrange the chicken,tomatoes, chives, parsley, bacon, egg and avocado in separate rows. Sprinkle the crumbed egg yolk on top of the egg and spoon out the dressing on top. cobb11
  • Enjoy! cobb12
    Enjoy! cobb12

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