COBB SALAD
Ingredients
8-10 pieces of beef (cold meat)
4 handful salad leaves (torn into bite-sized pieces)
3 hard-boiled eggs (shelled and chopped)
500g skinless, boneless cooked chicken (diced)
2 avocados (peeled, stoned and cubed)
150g cherry tomatoes (halved)
100g blue cheese (crumbled)
Bread rolls (to serve)
Dressing —
½ tsp Dijon mustard
4 tbsp red wine vinegar
1 tsp Worcestershire sauce
1 garlic clove, crushed into a paste
¼ tsp salt
¼ tsp pepper
6 tbsp olive oil
Method
Put cold meat in a frying pan over a medium-high heat and cook until crisp. Drain on kitchen paper. When it is cool enough to handle, crumble and set aside. Make a bed of salad leaves in four shallow bowls. Arrange eggs, meat, chicken, avocados, tomatoes and cheese in rows on top of the lettuce, covering the surface completely. To make the dressing, whisk mustard, vinegar, Worcestershire sauce, garlic, salt and pepper. Slowly drizzle in the oil, whisking constantly. Pour the dressing evenly over the salad, and serve immediately with bread rolls.