Cobb salad

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

For the dressing

  • 50g/1¾oz Roquefort
  • 50ml/2fl oz buttermilk, plus extra if needed
  • 1 tbsp mayonnaise
  • 1 tsp cumin seeds, toasted

For the salad

  • 2 hard-boiled eggs, roughly chopped
  • 1 small Cos lettuce, chopped
  • 1 red chicory, chopped
  • 1 smoked chicken breast, thinly sliced
  • 1 ripe avocado, chopped
  • 1 large beef tomato, chopped
  • 3 spring onions, chopped
  • 2 tbsp finely chopped fresh mixed herbs, such as chervil, tarragon, chives and parsley
  • 2 tbsp bacon crumbs (cooked bacon blitzed in a blender)
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