Sunday, 19 May 2013

My Version of a Cobb Salad

Generally a cobb salad compromises of: chopped salad greens (iceberg lettuce, watercress, endives, and Romaine lettuce), tomato, crisp bacon, boiled or roasted chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette.
My version was made up of everything that I had in my fridge that needed to be used up...even so it worked out great very tasty I love the nutty flavour of the roasted seeds, the lighter taste of the bocconcini compared with Roquefort, and the fresh lime on top added a citrus zing.

Cobb Salad 

Serving per recipe - 2
Nutritional Information - Amount per serving:





2 eggs
1 teaspoon olive oil (for corn)
1 cob of corn
1 head romaine lettuce
8 cherry tomatoes
2 shallots
8 baby bocconcini
1 Tablespoon pine nuts
1 Tablespoon sunflower seeds
1 Tablespoon pumpkin seeds

1. Hard boil egg (6-8minutes), set aside.
2. Cut corn off cob, heat olive oil in pan add corn, sauté for 3-4 minutes until slightly browned.
3. Roast nuts and seeds, put pine nuts, sunflower and pumpkin seeds on baking tray, sprinkle with salt and pepper, roast at 180° C for around 5 minutes. (make sure to watch them carefully as they can easily burn)
4. Make Croutons (recipe below)
5. Cut cheery tomatoes and baby bocconcini in half, set aside.
6. Wash romaine lettuce, tear into bite sized pieces, set aside.
7. Finely slice shallots, set aside.
8. Slice egg in egg cutter or into rounds with knife.
9. Assemble 2 salads with all ingredients, dress with olive oil, lime and salt and pepper.
Enjoy xx

Dressing
1 Tablespoon olive oil
Juice of one lime
freshly ground salt and pepper

Croutons 
2 slices rye bread
3 Tablespoons olive oil
1 Teaspoon dried oregano
freshly ground salt and pepper

1. Slice rye bread into cubes.
2. Heat olive oil in skillet, add bread cubes, oregano and salt and pepper cook at low heat for approximately 10 minutes until bread is slightly brown and toasted. Set aside

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