Name: Cobb salad with ranch dressing
Cook time: 23 min
Total time: 23 min
Yield: 8
Ingredients: 4 eggs; 200 g packet streaky bacon rashers; 2 baby cos lettuce, trimmed, washed; 250 g punnet cherry tomatoes, halved; 2 Lebanese cucumbers, quartered lengthways; 120 g blue cheese, crumbled; Ranch dressing; ½ cup mayonnaise; 2 Tbsp buttermilk; 2 tsp white wine vinegar; 1 small clove garlic, crushed; ¼ cup thinly sliced fresh chives; ½ tsp sweet paprika; salt and pepper to taste

The Cobb salad is a classic main-dish American garden salad – with blue cheese!

Ingredients

4 eggs

200 g packet streaky bacon rashers

2 baby cos lettuce, trimmed, washed

250 g punnet cherry tomatoes, halved

2 Lebanese cucumbers, quartered lengthways

120 g blue cheese, crumbled

Ranch dressing

½ cup mayonnaise

2 Tbsp buttermilk

2 tsp white wine vinegar

1 small clove garlic, crushed

¼ cup thinly sliced fresh chives

½ tsp sweet paprika

salt and pepper to taste

Method

1.To make ranch dressing, whisk all ingredients in a jug until combined.

2.Place eggs in a medium saucepan. Cover with cold water. Bring to boil. Gently boil for 5 minutes before draining. Refresh under cold water then peel. Slice.

3.Meanwhile, heat an oiled, large, non-stick frying pan over a medium heat. Add bacon in two batches. Cook for about 2 minutes on each side, or until crisp. Drain on absorbent kitchen paper. Tear bacon into smaller pieces

4.Cut lettuce crossways into 1cm slices. Place in a large serving bowl. Arrange tomatoes, eggs, cucumber, bacon and cheese in rows over top. Drizzle with dressing. Toss gently. Serve.

Hannah Oakshott

Ingredients

Method

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