Recipe

Cobb salad

Apr 30, 2010 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Cobb salad
  • 1 tablespoon dijon mustard
  • 2 1/2 tablespoon extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 300 gram kipfler potatoes
  • 2 teaspoon fresh chives, finely chopped
  • 1 cup watercress, tightly packed
  • 125 gram blue cheese, crumbled
  • 2 cup (350g) cooked chicken, shredded
  • 1 large_piece avocado, thickly sliced
  • 125 gram grape tomatoes, halved
  • 3 hard-boiled eggs, halved

Method

Cobb salad
  • 1
    Whisk dijon mustard, extra virgin olive oil and red wine vinegar in a small bowl, season to taste.
  • 2
    Quarter kipfler potatoes lengthways, boil, steam or microwave until tender. Toss warm potatoes with 2 tablespoons of the dressing and finely chopped fresh chives, season to taste.
  • 3
    Combine watercress with 1 teaspoon dressing. Arrange watercress, crumbled blue cheese, chicken, avocado, tomatoes, hard-boiled eggs and potato mixture in rows on a large platter.
  • 4
    Drizzle with remaining dressing.

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