Cobb Salad - cooking recipe
Ingredients
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Salad
8 slices thick-cut bacon, cubed
2 cups/ 500ml watercress
1/2 cup/ 125ml crumbled blue cheese
6 hard-boiled eggs, peeled and sliced
2 avocados, pitted, peeled and cubed
2 tomatoes, cubed
1 head iceberg lettuce, cut into wedges
salt & freshly ground black pepper
Dressing
2 hard-boiled egg yolks
1 tablespoon/ 15ml Dijon mustard
1 tablespoon/ 15ml pure maple syrup
1 tablespoon/ 15ml red wine vinegar
1 tablespoon/ 15ml Worcestershire sauce
1/2 cup/ 125ml olive oil
2 tablespoons/ 30ml finely chopped fresh chives
salt & freshly ground black pepper
Preparation
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For the salad:
Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain.
Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper.
For the dressing:
In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml) water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper.
To serve, drizzle the dressing over the salad.
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