Winter cobb salad
Use up leftover chicken from your Sunday roast in this satisfying salad
Ingredients
- 6 rashers smoked streaky bacon
- 2 Little Gem lettuces, chopped
- 4 celery sticks, chopped
- 1 cooked chicken breast and 1 cooked chicken leg, skinned and shredded
- 75g blue cheese, crumbled
- 2 hard-boiled eggs, halved
- crusty bread (optional)
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1-2 tsp clear honey
- 2 spring onions, finely sliced
Method
-
Fry the bacon until crisp and cooked
through, then very roughly chop.
-
To make the dressing, mix the
olive oil, vinegar, mustard and
honey with 1 tbsp water and some
seasoning. Save 2 tbsp in the fridge
for another salad (see 'Goes well with'). Stir the spring onions into
the rest of the dressing.
-
Use the chopped lettuce and celery
as a base, then arrange the bacon,
chicken, blue cheese and hard-boiled
eggs on top and drizzle over the dressing.
Serve with bread, if you like.
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