In season当季American美式
Cobb Salad科布沙拉
A 4-serving recipe with a 40-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉、培根和鸡蛋搭配番茄与奶酪，是一盘配料扎实的科布沙拉。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Use 1 lb / 450 g boneless chicken breast; pat dry and sprinkle with ½ tsp fine salt. Chop 6 bacon slices to 1 cm. Dice 2 tomatoes and 4 oz / 115 g cheddar to 1 cm. Measure 6 cups washed greens, 4 large eggs and a bowl of ice water. Whisk-dressing: 1 tbsp Dijon, 2 tbsp lemon juice, ⅓ cup olive oil, ¼ tsp fine salt and ⅛ tsp pepper.用450克去骨鸡胸，擦干撒½小匙细盐。6片培根切1厘米。2个番茄和115克切达切1厘米丁。备6杯洗净的绿叶菜、4个大鸡蛋和一碗冰水。酱汁：1大匙第戎芥末、2大匙柠檬汁、⅓杯橄榄油、¼小匙细盐、⅛小匙胡椒。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Chicken鸡肉1 lb磅
- Bacon培根6 slices片
- Eggs鸡蛋4
- Tomatoes番茄2
- Cheddar切达奶酪4 oz盎司
- Spinach菠菜6 cups杯
- Dijon mustard第戎芥末1 tbsp大勺
- Olive oil橄榄油0.333333 cup杯
- Lemon juice柠檬汁2 tbsp大勺
- Fine salt细盐0.75 tsp小勺
- Black pepper黑胡椒0.125 tsp小勺
Method做法
Put the eggs in a saucepan and add cold water until it covers them by 2 cm. Bring it to a boil.
鸡蛋放进汤锅，加冷水没过鸡蛋2厘米，烧开。
The water bubbles steadily around the eggs.鸡蛋周围的水稳定冒泡。
Common mistake & quick fix容易错在哪，怎么补救
If boiling over, lower heat; keep enough water to cover the pieces by 2 cm.溢锅就调小火，水保持高于食材2厘米。
Turn off the heat, cover the pan, and let the eggs sit. Then move them to the bowl of ice water.
关火，盖上盖焖着，然后把蛋捞进冰水里。
A cut egg has a fully firm yellow yolk.切开蛋黄完全凝固。
Common mistake & quick fix容易错在哪，怎么补救
Soft yolk: return the others to hot water 2 minutes.蛋黄仍软就把其余蛋放回热水2分钟。
Cook the bacon in the skillet, then lift it onto paper towels. Pour off all but 1 tbsp of the fat.
培根放平底锅里煎，煎好夹到厨房纸上。锅里的油只留1大匙，其余倒掉。
Bacon is crisp and most of the fat has melted out.培根酥脆，大部分油已逼出。
Common mistake & quick fix容易错在哪，怎么补救
Fat spatters: keep your face back and lower the heat if it smokes. Drain on paper towel.油会溅，脸离远些；冒烟就调小火；放厨房纸上吸油。
Cook the chicken in the bacon fat, about 6 minutes per side.
鸡胸放培根油里煎，每面大约6分钟。
The thickest center reads 165°F (74°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Whisk the dressing ingredients in a jar or bowl.
把酱汁材料放罐子或碗里搅匀。
The dressing is smooth and evenly cloudy, without lumps.汁顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Peel the eggs and cut them into quarters. Slice the chicken on a clean board. Lay out the greens and arrange rows of chicken, bacon, egg, tomato, and cheese, then drizzle with dressing.
鸡蛋剥壳切四瓣，鸡肉在干净砧板上切片。铺好绿叶菜，把鸡肉、培根、蛋、番茄和奶酪一排排摆上，淋上酱汁。
Ingredients are evenly distributed with a thin coat of dressing, not sitting in a puddle.材料均匀薄薄裹汁，不泡在水里。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C). Keep raw salad and dressing separate.吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。生沙拉和酱汁分开。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken鸡肉Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Bacon培根Adds smoke and salt—use a little as seasoning. Start in a cold pan to render evenly.提烟熏和咸香，少量当调味。冷锅下锅，油脂慢慢逼出。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Tomatoes番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
Cheddar切达奶酪Sharp/aged melts with more flavor; shred your own—pre-shredded has anti-caking starch.陈年切达更香；自己擦丝，袋装丝加了防粘淀粉。
Spinach菠菜Iron, folate, vitamin K. Shrinks a lot—buy double what you think. Pair with lemon for iron absorption.含铁、叶酸、维K。遇热缩很多，要买双倍。配柠檬帮助铁吸收。
Dijon mustard第戎芥末Dijon is sharper and creamier than yellow mustard; it adds tang and helps dressings and glazes emulsify.第戎芥末比美式黄芥末更冲、更细滑；提酸香，还能帮酱汁和釉汁乳化。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Saucepan, bowl of ice water, skillet, paper towels, clean board, jar or bowl, food thermometer汤锅、冰水碗、平底锅、厨房纸、干净砧板、罐或碗、食品温度计
Make it a balanced meal营养搭配建议
Already veg-heavy: add a whole grain or bread, and grilled chicken or salmon if you want more protein.蔬菜已足：加一份全谷物或面包，想要更多蛋白就配烤鸡或三文鱼。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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