Back to Recipe Menu

A house salad with Cobb dressing

Method

  • 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.

Ingredients

  • 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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm