Ultimate Cobb salad
Our ultimate cobb salad takes the American classic to another level with some cheffy twists helping bring out the best in every ingredient. We use the more succulent chicken thigh instead of breast, which is pressed as it's cooked to create the most fantastic crispy skin, and semi-dry the cherry tomatoes in the oven for a sweeter, more intense flavour.
Ingredients
Metric
Imperial
Oven-dried tomatoes
- 5 cherry tomatoes
- 1 sprig of rosemary, leaves finely chopped
- 1 dash of Carapelli Extra Virgin Olive Oil
- flaky sea salt
- freshly ground black pepper
Cobb salad
- 1/4 red onion, finely sliced
- 1/2 tsp elderflower cordial
- 2 chicken thighs, boneless, skin on
- 4 rashers of smoked streaky bacon
- 1/2 romaine lettuce
- 1 handful of mixed leaves
- 1/2 avocado
- 60g of blue cheese, such as St Agur or Stilton
Red wine vinaigrette
- 2 tbsp of Carapelli Extra Virgin Olive Oil
- 1 tbsp of red wine vinegar
- 1 tsp Dijon mustard
- salt
- freshly ground black pepper
Method
To make the semi-dried tomatoes, preheat the oven to 160ºC/gas mark 3. Slice the cherry tomatoes horizontally and toss with the rosemary leaves and a drizzle of oil. Arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly cracked pepper. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven
- 5 cherry tomatoes
- 1 sprig of rosemary, leaves finely chopped
- 1 dash of Carapelli Extra Virgin Olive Oil
- flaky sea salt
- freshly ground black pepper
Finely slice the red onion and place in a small bowl with the elderflower cordial poured over them. Set aside whilst you prepare the rest of the salad, they will lightly cure, giving them a sweet, floral flavour
- 1/4 red onion, finely sliced
- 1/2 tsp elderflower cordial
To cook the chicken, place a large, non-stick frying pan over a medium heat to heat up. Season the chicken and add skin side down. Lay a sheet of greaseproof paper over them and weigh them down with something heavy (like a cast iron pan). The heavy weight speeds up the process of cooking, meaning there’s no time for the meat to dry out, as well as ensuring a lovely crisp skin).
- 2 chicken thighs, boneless, skin on
- flaky sea salt
- freshly ground black pepper
Cook the bacon under the grill until crisp– about 4-5 minutes, turning over halfway through
Boil the eggs for 6.5-7 minutes, depending on whether you want a gooey or fudgey yolk. Then chill down in cold water, peel and cut in half and sprinkle with salt and pepper
- 2 eggs
To make the red wine vinaigrette, whisk the ingredients together, taste and season. Dress the leaves, then lay out on a platter
- 2 tbsp of Carapelli Extra Virgin Olive Oil
- 1 tbsp of red wine vinegar
- 1 tsp Dijon mustard
- salt
- freshly ground black pepper
Wash and chop the romaine lettuce into 2cm strips, then mix with the mixed leaves. Slice the avocado and crumble the blue cheese
- 1/2 romaine lettuce
- 1 handful of mixed leaves
- 1/2 avocado
- 60g of blue cheese, such as St Agur or Stilton
Lay out the salad ingredients in strips across the leaves and serve. This recipe serves 3-4 as a side or 2 as a meal
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