1
April

Classic Cobb Salad

Tags:, , , , , ,
madnad

Classic Cobb Salad

Print recipe
Classic Cobb Salad
Serves 6
From book A Salad For All Seasons

Ingredients

  • Juice of ½ Lemon
  • 1 Medium Avocado (cut into squares)
  • Salt and Pepper to taste
  • 2 Onions (thinly sliced)
  • 2 tablespoons Plain Flour
  • 3 tablespoons Vegetable Oil
  • 8 Medium Tomatoes (ripe on the vine)
  • 6 handfuls Romaine Lettuce (washed and roughly torn)
  • 6 handfuls Watercress Leaves
  • 200g Roasted Chicken (roughly torn)
  • 100g Mature Cheddar (shaved with potato peeler)
  • 3 Large Free-range Eggs (hard boiled)
  • 200g Streaky Bacon

Dressing

  • 4 tablespoons Red Wine Vinegar
  • 2 tablespoons Worcestershire Sauce
  • 2 heaped teaspoons Lemon Juice
  • 2 teaspoons Dijon Mustard
  • 2 Small Garlic Cloves (minced)
  • 4 tablespoons Walnut Oil
  • Pinch of salt

Directions

1. Combine all the dressing ingredients in a jam jar and give a good shake. Taste and season if needed.
2. Squeeze the ½ lemon over the avocado chunks and toss to coat. Season with salt and pepper.
3. Peel the eggs and roughly chop them
4. Fry the bacon in a large dry frying pan. Once cooked, remove with a slotted spoon and drain on kitchen paper. Wipe the excess oil away, but don't wash it
5. Next, toss the onion slices in the flour. Heat the vegetable oil in the pan and fry the onion slices over a high heat until golden and crisps all over. Set aside
6. Cut the tomatoes across the waist and scoop out the seeds and middle with a teaspoon. Roughly chop the flesh and discard the seeds
7. Toss the leaves in half the salad dressong and arrange at the bottom of your serving platter. Next, add the seasoned avocado, followed by the tomatoes, chicken, bacon, chopped eggs, fried onions and cheese.
8. Drizzle the remaining vinaigrette over and serve.
Author: