Sunday, 12 July 2015

Cobb Salad

Cobb Salad
  • 2 Chicken breasts
  • 1 Large pinch of sweet smoked paprika
  • Olive oil
  • Sea salt & Ground black pepper
  • 4 Slices of pancetta
  • 2 Large eggs
  • 1 Romaine lettuce
  • 1 Ripe avocado 
  • 125g Cherry tomatoes halved
  • 1 Punnet of cress

For the dressing

  • 50g Stilton cheese
  • 1/2 Bunch of fresh chives
  • Extra virgin olive oil
  • 2tbsp Greek yoghurt
  • 50ml Buttermilk
  • Juice of 1 lemon
  • 1/2tsp Worcestershire sauce

Method:-
Preheat the oven to 180 degrees.  Place the chicken into a snug fitting dish with the paprika, drizzle of olive oil and a little salt and pepper, toss well until the chicken is coated and the place in the oven for 25 minutes.  Place the pancetta over the top of the chicken and return to the oven for 10-15 minutes until cooked through.

Bring a small pan of water to the boil and cook the eggs for 6 minutes for soft-boiled.  Remove from the heat and run under cold water in order to stop the cooking process.

To make the dressing, crumble the Stilton into a large jug.  Finely chop and add the chives along with a glug of extra virgin olive oil and the remaining ingredients.  Whisk well, season to taste and pop in the fridge until needed.

Once the chicken is cooked, remove from the oven and leave to one side to cool slightly. Remove the outer leaves from the lettuce then roughly chop and place into a medium sized bowl.      Halve the avocado and remove the stone, peel and roughly chop and place into the bowl along with the cherry tomatoes.  

Shred the chicken with two forks and add to the lettuce along with the crumbled pancetta. Carefully peel the soft boiled egg and place on salad. Pour the dressing over the salad and mix through, snip the cress on top and serve.

This is a light tasty lunch and for more of a cheese flavour, add extra cheese to the dressing to really pep it up. Recipe from Jamie Oliver.