Classic cobb salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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DRESSING
- 4 tbsp extra-virgin olive oil
- 2½ tbsp red wine vinegar
- ½ tbsp dijon mustard
- 2 garlic clovesminced
- 1 tsp dried oregano
SALAD
- 4 eggs
- 4 slices of smoked streaky bacon
- 1 large Romaine lettucehalved, cored and shredded
- ½ cucumberhalved, deseeded and sliced into half moons
- 125g cherry tomatoeshalved
- ½ red onionthinly sliced
- 1 avocadothinly sliced
- 75g blue cheese (like Stilton)crumbled
- 2 cooked chicken breastscubed
- chivesfinely snipped, to serve
Nutrition: per serving
- kcal550
- fat40.1g
- saturates11.4g
- carbs5.7g
- sugars4.6g
- fibre5.8g
- protein38.7g
- salt1.8g
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.
