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Cobb Salad

This salad originated at the famous Brown Derby in Beverly Hills. It makes an impressive and colourful display when presented.

CHEF’S TIP: Dressing can be made ahead and refrigerated.

Serves 4-6

Preparation Time: 20 minutes

Ingredients

  • 2 cos lettuce, coarsely sliced
  • 4 hard-boiled eggs
  • 4 rosa tomatoes, diced
  • 2 English cucumbers, diced
  • 2 avocados, diced
  • 8-10 sun-dried tomatoes
  • 125g (4 oz) calamata olives
  • croutons
  • DRESSING
    • ¼ red onion, finely chopped
    • 1 stick celery
    • 10ml (2 t) Dijon mustard
    • 5ml (1 t) mustard powder
    • 45ml (3 T) white balsamic vinegar
    • 45ml (3 T) apple cider vinegar
    • 160ml (⅔ cup) olive oil
    • 10ml (2 t) sugar
    • pinch paprika
    • coarse salt
    • black pepper

Method

  1. Mound the lettuce on a platter. Separate the egg yolks and whites and chop them separately. Arrange them apart on top of the lettuce in rows with the other vegetables.
  2. Place all ingredients in a liquidiser and blend until well mixed. Dress only just before serving.