A Cobb salad served in a bowl

Cobb salad

Name: Cobb salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 large free-range eggs; 4 rashers streaky bacon; 50ml olive oil; 20ml cider vinegar; 1 heaped tbsp Dijon mustard; 2 Little Gem lettuces; ½ large ripe avocado scooped into chunks; 3 tomatoes quartered; 1 medium cooked chicken breast about 150g, sliced

Esther Clark

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

No cook

A star rating of 4.8 out of 5.6 ratingsRate

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Combine eggs, chicken, bacon, lettuce, avocado and tomato to make this satisfying Cobb salad. Taking just 25 minutes, it's perfect for busy weeknights

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

2 large free-range eggs
4 rashers streaky bacon
50ml olive oil
20ml cider vinegar
1 heaped tbsp Dijon mustard
2 Little Gem lettuces

For the dressing

½ large ripe avocado

scooped into chunks
3 tomatoes

quartered
1 medium cooked chicken breast

about 150g, sliced

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Nutrition: per serving

kcal744
fat57g
saturates12g
carbs9g
sugars8g
fibre6g
protein46g
salt3.2g

Method

step 1

Bring a pan of salted water to the boil. Add the eggs and simmer for 7 mins. Remove with a slotted spoon and pop in a bowl of ice-cold water. Once cool, gently peel the shell off the eggs and set aside.
step 2

Place the bacon on a baking tray lined with foil. Pop under the grill set on high and cook on each side for 4-5 mins or until super-crispy. Leave to cool a little.
step 3

Whisk together the olive oil, vinegar and mustard with a good pinch of sugar until thick and glossy. Season generously.
step 4

Remove the outer leaves of the lettuces and slice each one in half lengthways. Divide between two deep bowls and add the avocado, tomatoes and chicken. Top with the crispy bacon and halved soft-boiled eggs, drizzle over the vinaigrette and grind over some black pepper.

Recipe from Good Food magazine, January 2012

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A star rating of 4.8 out of 5.6 ratings

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