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Top Cobb Salad

Candied smoky walnuts step in as an admirable replacement for the bacon element in this salad. They’re such tasty little treasures that down to the very last mouthful, you’ll be asking, ‘What bacon — who needs bacon?’ For extra texture and a bit of bite, add some thinly sliced radishes to the salad. 



To make the candied walnuts, combine the maple syrup, paprika and salt

in a small saucepan over low heat. Stir in the walnuts and cook for 4 minutes, or until the maple syrup completely dries out and coats the walnuts. Spread the candied walnuts in a single layer on a tray lined with baking paper and allow to cool completely.                    

In a large serving bowl, whisk together the vinegar, oil and mustard. Season with sea salt and freshly ground black pepper, add the lettuce, tomatoes and cucumber and toss to combine.

Scatter the avocado over the top, along with the chicken, if using. Scatter the grated egg over, top with the walnuts and serve immediately.