Cobb Salad Recipe

Ingredients

• Romaine/Leaf Lettuce — 480 g

• Spinach or Spring Mix — 80 g

• Chicken Thigh (raw, boneless, skinless) — 320 g (yields ~175 g cooked)

• Eggs — 2 large

• Bacon (raw) — 60 g (yields ~33 g cooked crumble)

• Cheese (feta or blue) — 40 g

• Grape Tomatoes — 160 g (~1 cup, halved)

• Cucumber or Corn — 160 g (~1 cup, diced)

• Preserved Lemon Vinaigrette — ~160 ml (~2/3 cup)

Preserved Lemon Vinaigrette

(Makes ~250 ml — enough for this salad, with a little extra)

• 1 preserved lemon (rind only, finely minced)

• 2 Tbsp white wine vinegar or rice vinegar

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• 120 ml (½ cup) olive oil

• Freshly ground black pepper

Method:

1. Rinse preserved lemon rind to remove excess salt, mince finely.

2. Whisk lemon, vinegar, mustard, and honey together.

3. Slowly stream in olive oil while whisking until emulsified.

4. Season with black pepper to taste.

Method (Salad)

1. Cook chicken thighs: roast, grill, or pan-sear until cooked through. Cool slightly and dice.

2. Hard-boil the eggs: about 10 minutes, then cool, peel, and cut in half.

3. Cook bacon until crisp, then drain and crumble.

4. Wash and chop greens (romaine and spinach). Place into a large salad bowl.

5. Arrange toppings neatly in rows or sections across the greens: chicken, eggs, bacon, cheese, tomatoes, cucumber/corn.

6. Dress with vinaigrette before serving, or serve dressing on the side.