COBB SALAD FOR 2

• 1 head of romaine lettuce, chopped
• 1 cooked chicken breast, cut in cubes
• 3 slices of cooked bacon,  cooked crisp and chopped
• 2 eggs, hardboiled, peeled and quartered
• 6-8 cherry tomatoes, halved
• ¾ cup (75g) blue cheese (Roquefort), crumbled
• sea salt & cracked black pepper
  

COBB SALAD FOR A CROWD

• 3 heads of romaine lettuce, chopped
• 2 large chicken breasts, cooked, cut in cubes
• 8 slices of cooked bacon, cooked crisp and chopped
• 6 eggs, hard-boiled, peeled and quartered
• 1 pint (300g) cherry tomatoes, halved
• 1½ cups (150g) blue cheese (Roquefort), crumbled
• sea salt & cracked black pepper

LEMON VINAIGRETTE (OUR FAMOUS)

Makes ¾ cup (175ml)‍

• ½ cup (120ml) extra virgin olive oil
• 4 tablespoons (60ml) lemon juice
• 4-6 croutons, crushed
• 1 tablespoon (15ml) dijon mustard
• ½ teaspoon (7ml) sea salt
• ¼ teaspoon (3.5ml) pepper

COBB SALAD FOR 2

Add chopped lettuce to the bottom of a flat based salad bowl or platter.  Top with rows of hard-boiled eggs, blue cheese, chicken, cherry tomatoes, bacon & avocado.  

Season with sea salt and cracked black pepper.  

Drizzle with spoonfuls of Lemon Vinaigrette (recipe below).

COBB SALAD FOR A CROWD

Spread chopped lettuce on a large platter.  Top with rows of hard-boiled eggs, blue cheese, chicken, cherry tomatoes, bacon & avocado.  

Season with sea salt and cracked black pepper.  

Drizzle with spoonfuls of Lemon Vinaigrette (recipe below).

LEMON VINAIGRETTE (OUR FAMOUS)

Add all ingredients to a mason jar and shake until emulsified.  Refrigerate until ready to use.  

May be stored for 2-3 days.