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.