Cobb Salad - cooking recipe

Ingredients
    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
    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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