SUPERB SALAD Cobb Salad SORTED took a trip to California, and after having a Cobb salad, decided to make their own interpretation that serves six. Although romaine and oakleaf lettuces are used, substitute any greens you prefer. Remember that 1 UK teaspoon or tablespoon is close to 1 U.S. sized measurement, but 3 tablespoons of extra virgin olive oil in the UK will be closer to 3.6 tablespoons in the U.S. Ingredients: 3 chicken breasts 6 rashers of streaky bacon 3 eggs 2 avocados 1 head of romaine lettuce 1 head of oakleaf lettuce 2 beef tomatoes a wedge of blue cheese Dressing 1 clove of garlic 1 tablespoon of dijon mustard 3 tablespoons of extra virgin olive oil 1 tablespoon of red wine vinegar Directions: Preheat the oven to 356 degrees Fahrenheit (180 degrees Celsius). Season the chicken with oil, salt and pepper. Chuck it on a baking tray and cook for 20 to 25 minutes, until the juices run clear. Allow to cool before dicing into cubes. Lay out the bacon on a lined baking tray and stick it in the same oven for 12 to 15 minutes, until crispy. Allow to cool before cutting up. Boil a pan of water and carefully add the eggs. Boil for 8 minutes before running under cold water for 5 minutes, then peeling. Halve, peel, and stone the avocado. Dice it into small cubes. Deseed and dice the tomato; crumble the blue cheese. Peel and finely chop the garlic and chuck it into a small bowl. Throw in the mustard, olive oil and red wine vinegar with a little salt and pepper. whisk until fully combined. Quarter the romaine and oakleaf lettuce lengthways, chop, then wash and drain. Toss the lettuces with the dressing. Chuck all the lettuce into a bowl. Top with a segment of each of the chicken, bacon, eggs, avocados, tomatoes, and blue cheese. Serve with extra dressing and let people help themselves!
Posted on: Tue, 15 Apr 2014 01:51:26 +0000
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