Cobb salad

The Cobb salad is a colourful American main course salad. With rows of fresh toppings on a bed of finely chopped lettuce, it’s an impressive dish. Perfect for a summer evening or festive lunch.

Serves: 4
Preparation: 30 min
Cooking: 10 min
Total time: 40 min

Ingredients

• 1/2 head iceberg lettuce
• 125 g watercress
• 125 g endive
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 6 tablespoons extra virgin olive oil
• 1/2 onion
• Salt and freshly ground pepper
• 2 chicken breasts
• 4 slices bacon
• 4 eggs
• 2 tomatoes
• 2 onions
• 2 avocados
• 200 g blue cheese (Roquefort)

Preparation

1. Finely chop the iceberg lettuce and endive, and pick the watercress. Wash and dry thoroughly.
2. Finely chop 1/2 onion for the vinaigrette.
3. Boil the eggs for 8 to 9 minutes, cool under cold water, peel and slice.
4. Fry the bacon until crispy, then drain.
5. Cook the chicken breasts in some olive oil, let cool and shred into strips.
6. Slice the tomatoes and onions.
7. Halve the avocados, remove the pit and skin, and slice into strips.

Cooking

1. Whisk the vinaigrette: mix vinegar with mustard, slowly whisk in the oil and add the finely chopped onion. Season with salt and pepper.
2. Toss the chopped lettuce with the vinaigrette and spread over a large platter.
3. Arrange the toppings in neat rows over the salad: chicken, bacon, egg, tomato, onion, avocado and crumbled blue cheese.