House recipe
🥗 Cobb salad
Rows of chicken, crisp bacon, egg, avocado, tomato and cheese over crunchy lettuce, dressed with a punchy mustard vinaigrette.
Allergens. Contains: Eggs, Milk, Sulphites, Mustard. May contain, depending on the brands you buy: Sulphites.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 300 g chicken breast
- 120 g bacon
- 3 eggs
- 1 head lettuce, romaine or little gem, chopped
- 1 avocado, diced
- 200 g cherry tomatoes, halved
- 60 g cheddar, crumbled or diced
- small bunch chives, snipped
- 5 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp mustard
- Salt, to taste
- Black pepper, to taste
Method
- Boil the eggs for 9 minutes, cool in cold water, then peel and chop.
- Season the chicken and cook it in 1 tbsp oil over medium heat for 5–6 minutes per side until cooked through. Rest, then dice.
- Fry the bacon in the same pan until crisp, drain on kitchen paper and break into pieces.
- Shake the remaining oil with the vinegar, mustard and some salt and pepper in a jar until thick.
- Spread the lettuce over a large platter and lay the chicken, bacon, egg, avocado, tomatoes and cheese on top in rows.
- Scatter with chives and pour over the dressing just before eating.