Print
Cobb Salad
This hearty, main course salad from the USA really deserves to be better known in Britain. With chicken, bacon, avocado, eggs, crispy bacon and blue cheese, all on a bed of greens, Cobb Salad is a satisfying bowlful.
Prep Time 1 hour 20 minutes
Cook Time 0 minutes
Total Time 1 hour 20 minutes
Servings 2 people generously
Ingredients
For the dressing
- 1 tbsp mustard (French or Dijon)
- 3 tbsp red wine vinegar
- 0.5 tsp garlic granules optional
- 1 tsp sugar optional
- 20 g blue cheese e.g. Roquefort, Stilton crumbled
- 5 tbsp extra virgin olive oil
- salt & pepper to taste
For the salad
- 8 handfuls mixed lettuce/greens e.g. romaine & kale shredded
- 2 cooked chicken breasts, sliced or diced
- 3 eggs, hard-boiled shelled & quartered
- 1 large ripe avocado peeled, stoned & diced
- 14 cherry tomatoes halved
- 100 g blue cheese e.g. Roquefort, Stilton cubed
- 3 rashers smoked streaky bacon fried or grilled until crisp
- 1 tbsp chives or parsley and spring onion finely chopped
Instructions
-
Put all the ingredients for the dressing in a suitable container and, using a stick/immersion blender, whizz until combined and smooth. Taste, and add more seasoning, vinegar or oil if needed.
-
Mix half the dressing with the lettuce/greens and distribute among two bowls.
-
Lay the chicken in a line down the centre of the bowls. Add lines of egg, avocado, tomato and cheese alongside the chicken. Crumble over the crispy bacon.
-
Drizzle over the rest of the dressing. Sprinkle with the chives or spring onion and parsley then serve.