Classic cobb salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
DRESSING
- 4 tbsp extra-virgin olive oil
- 2½ tbsp red wine vinegar
- ½ tbsp dijon mustard
- 2 garlic cloves, minced
- 1 tsp dried oregano
SALAD
- 4 eggs
- 4 slices of smoked streaky bacon
- 1 large Romaine lettuce, halved, cored and shredded
- ½ cucumber, halved, deseeded and sliced into half moons
- 125g cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 avocado, thinly sliced
- 75g blue cheese (like Stilton), crumbled
- 2 cooked chicken breasts, cubed
- chives, finely snipped, to serve
Method
- 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.