I'm all for a good salad, but it has to be filling. I'm not one for a plate of lettuce, tomatoes and spring onions. How boring. Instead, I like my salads to be filled with a variety of ingredients, appealing to the eye, a combination of meat and leafy vegetables with some dairy thrown in the mix. I've been trying to have more salad, mainly at lunchtime, as I can easily get into a repetition or a cycle for a better word of eating the same sort of lunch until I become tired of it. I do hope to grow from liking salad to loving salad and for it to be included as the main show for my evening meal and not as a small starter a prerequisite of better things to come Whilst I'm getting there, I spent an evening gathering some of my salad books (it seems kind of weird to have several salad books but not love salad, but that's being a cook book addict) and writing down some recipes that I must try in Spring-Summer 2015. Harry Eastwood's A Salad For All Seasons, came out on top with the variety of salad recipes to try and this Classic Cobb recipe coming a resounding top. Not sure what a Classic Cobb salad, well Harry states that this salad originated in California in the Hollywood Brown Derby restaurant and is a combination of greens, eggs, chicken and cheese).
I thoroughly enjoyed the different flavours, textures and the colourful presentation of the salad which was served with a beautiful salad dressing. My version of this recipe is slightly different as I did not have all the ingredients at hand, however it still taste scrumptious. I used my trusted OXO Good Grips Salad Dresser. Dressings made in this salad shaker can last up to 3 days (perfect for salads in the following days) in the fridge and makes a fashionable to your kitchen table.
Here is how my version of the Classic Cobb Salad.
|Classic Cobb Salad|
|Classic Cobb Salad|
|Classic Cobb Salad|
Recipe for Classic Cobb Salad
440 Calories per portion
2 1/2 of your five a day
Freshly squeezed juice of 1/2 lemon
1 medium avocado cut into squares
salt and pepper, to taste
3 large eggs, boiled for 7 minutes
200g streaky smoked bacon salad
2 tbsp plain flour
3 tbsp vegetable oil
8 medium, ripe tomatoes on the vine
6 handfuls romaine lettuce, washed and roughly torn
6 handfuls watercress leaves torn from the stem
200g roasted chicken meat, roughly torn
100g mature cheddar cheese, shaved with a potato peeler
For the dressing
4 tbsp red wine vinegar
2 tsp Worcestershire sauce
2 tsp freshly squeezed lemon juice
2 tsp Dijon mustard
2 small garlic cloves, minces
4 tbsp walnut oil
a good pinch of salt.
Combine all the dressing ingredients in a salad shaker (I use Oxo Good Grips) and give a good shake. Taste and season if needed.
Squeeze the 1/2 lemon over the avocado chunks and toss to coat. Season well with salt and pepper. Peel the eggs and roughly chop them.
Fry the bacon in a large, dry frying pan. Once cooked, remove with a slotted spoon and drain on kitchen paper. Lightly wipe the pan with paper but don't ah it.
Next toss the onion slices in the flour. Heat the vegetable oil in the pan and fry the onion slices over a high heat until golden and crisp all over. Set aside.
Cut the tomatoes across the waist and scoop out the seeds and middle with a teaspoon. Roughly chop the flesh and discard the seeds.
Toss the leaves in half the salad dressing and arrange at the bottom of your serving platter. Next, add the seasoned avocado, followed by the tomatoes, chicken, bacon, chopped eggs, fried onions and cheese. Drizzle the remaining vinaigrette over and serve. When helping yourself, make sure you dig in and get a bit of everything.
The lovely people at Oxo are giving one lucky reader a Salad Dressing Shaker. I for one will be lost without mine and you certainly need this product as the Summer months are upon us. To be in with a chance of winning this, follow the instructions.
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