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
- 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.
- Place all ingredients in a liquidiser and blend until well mixed. Dress only just before serving.