Classic cobb salad
This epic salad is great for entertaining a crowd or simply as a refreshing lunch. Double the dressing and store in a jar in the fridge for weekday lunches
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4tbsp extra-virgin olive oil
- 10 ½tbsp red wine vinegar
- ½tbsp dijon mustard
- 2garlic cloves , minced
- 1tsp dried oregano
- 4eggs
- 4slices of smoked streaky bacon
- 1large Romaine lettuce , halved, cored and shredded
- ½cucumber , halved, deseeded and sliced into half moons
- 125g cherry tomatoes , halved
- ½red onion , thinly sliced
- 1avocado , thinly sliced
- 75g blue cheese (like Stilton) , crumbled
- 2cooked chicken breasts , cubed
- chives , finely snipped, to serve
Instructions
Step 1
Put all the dressing ingredients, along with some seasoning, to a clean jar, put on the lid tightly and shake until combined.Step 2
Cook the eggs in a pan of boiling water for 7 mins. Drain and run under cold water before carefully peeling and cutting into quarters.Step 3
Cook the bacon in a non-stick frying pan over a medium heat for 4-5 mins, flipping halfway, until crisp. Drain on kitchen paper.Step 4
Lay out the ingredients on a large platter one by one – lettuce, cucumber, tomatoes, onion, avocado, cheese and the chicken. Crumble up the bacon and add along with the boiled eggs. Drizzle with the dressing and scatter over chives to serve.