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A house salad with Cobb dressing


  • To make the dressing, whisk up the cream, vinegar, anchovies and mustard with a little ground pepper and the lemon juice. 
  • Individually arrange the cooked eggs and vegies on a serving platter, and sprinkle the dressing and basil over the top. 
  • nb.  Any variety of vegies can be used.


  • 100 ml cream
  • 2 tbsp white wine vinegar
  • 6 anchovies, finely chopped
  • 2 heaped tspn Dijon mustard
  • freshly ground pepper
  • 2 tspn fresh lemon juice
  • 2 eggs, hard boiled, peeled & quartered
  • 2 good handfuls mixture of lettuces
  • ½ telegraph (continental) cucumber, cut into chunks
  • 1 ripe red tomato, cut into wedges
  • 6 baby radishes, whole or quartered
  • 2 celery stalks, sliced on the diagonal
  • 1 avocado, cubed
  • 2 tbsp chopped fresh basil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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