Getting a true taste of LA
YOU no longer need to travel to California to experience the wide array of food Los Angeles possesses. Instead, you can experience it right in your own kitchen. It is a large and iconic city, and author Victor Garnier Astorino captures the range of food that spans the metropolis, including recipes from chilli hot dogs and avocado cheeseburgers to kale pizza, granola and acai bowls, in her book Los Angeles Cult Recipes. The Cobb Salad is one of Los Angeles’ most iconic dishes. With its vinaigrette and pretzel, the version at Alcove. Serves 2 3 tablespoons olive oil 2 tablespoons mustard 1 garlic clove 1 pinch dill 1 skinless chicken breast fillet (about 120g) 2 eggs 6 rashers smoked bacon cos (romaine) lettuce iceberg lettuce 2 tomatoes 80g Bleu d’Auvergne blue cheese 1 ripe avocado 1 pretzel or half a baguette Vinaigrette Whisk 2 tablespoons of the olive oil with the mustard for 2 minutes, then add the crushed garlic, dill, and a pinch each of salt and freshly ground black pepper; whisk for another 3 minutes.
Place the chicken, cut into strips, in this marinade, cover and set aside in the refrigerator for at least 1 hour (or up to 12 hours). Cook the chicken in a hot frying pan on a medium heat with the remaining olive oil for 4 minutes on each side. Cook two hard-boiled eggs.
Lay the bacon on a baking tray between two sheets of baking paper. Bake at 130°C for 25 minutes. Place a mixture of the shredded lettuces in a deep plate, then arrange the diced seeded tomatoes, cooled diced marinated chicken, small squares of cooled bacon, cubes of blue cheese, a boiled egg and a sliced half avocado. Serve the pretzel and vinaigrette on the side. 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon mustard 1 teaspoon honey 1 pinch salt 1 pinch freshly ground black pepper Whisk the olive oil with the vinegar, add the mustard and mix, then add the honey and mix again. Season with salt and pepper.