Festive Cobb Salad
Ingredients: (Serves 4)
Chicken:
400g chicken breast (2 pieces)
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
Salad:
200g streaky bacon strips
4 x 9 minute boiled eggs
1 Lge Head of cos / romaine lettuce
2 large tomatoes
2 avocados
200g gorgonzola dolce or roquefort
2 tbsp chives , finely chopped
Dressing:
1 tbsp dijon mustard
5 tbsp extra virgin olive oil
5 tbsp apple cider vinegar (sub white wine or red wine vinegar)
3/4 tsp cooking/kosher salt
1/4 tsp black pepper
2 tbsp shallot
1/2 tsp white sugar
Method.
Shake ingredients for dressing in a jar. Poach chicken using this method (20 minute foolproof-guaranteed-juicy). Cool to room temperature then cut into 2cm / 0.75” cubes. Toss with salt, pepper and 2 tablespoons of Dressing. Set aside. Place bacon strips in a non-stick pan (not heated, no oil). Turn heat onto medium high – as the pan heats up, the fat will begin to melt. Cook for 2 minutes until golden, turn and cook the other side for 1 1/2 minutes until golden. Drain on paper towels. Once cool and crisp, chop into 1.5cm / 0.6" pieces. Spread lettuce on a large platter. Arrange the ingredients on top in the Cobb Salad signature neat rows: egg, bacon, avocado, tomato and chicken. Crumble blue cheese across the top, sprinkle with chives. Pour dressing into a jug. Let everybody help themselves to the salad and Dressing!
Recipe by Nagi at Recipetineats.
Styled and Served on Robert Gordon Pottery
