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Cobb Salad

Salads aren't usually the first recipes that spring to mind when thinking of stereotypical American food. And yet a cobb salad couldn't be much more American. Originating from LA, it's the perfect blend of ingredients, none of them prepared in any complicated way, just all made perfectly.

Ingredients & RecipePrint


  • 3 chicken breasts
  • 6 rashers of streaky bacon
  • 3 eggs
  • 2 avocados
  • 1 head of romaine lettuce
  • 1 head of oakleaf
  • 2 beef tomatoes
  • a wedge of blue cheese

For the dressing

  • 1 clove of garlic
  • 1 tbsp of dijon mustard
  • 3 tbsp of extra virgin olive oil
  • 1 tbsp of red wine vinegar


preheat the oven to 180ÂșC.
season the chicken with oil, salt and pepper.
chuck it on a baking tray and cook for 20-25 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 12-15 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!

serves 6

Cobb Salad

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