The dish that’s about as Amer­i­can as it gets

Life & Style Weekend - - TASTE - Im­ages and recipes from Los An­gles Cult Recipes by Vic­tor Garnier Astorino (Mur­doch Books, RRP $49.99)

THE Cobb Salad is one of Los An­ge­les’ most well-known dishes. With its vinai­grette and pret­zel, the ver­sion at Al­cove is a crowd favourite.

Al­cove Cafe and Bak­ery Cobb Salad

Serves 2

IN­GRE­DI­ENTS: 3 tbs olive oil 2 tbs 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: 2 tbs olive oil 1 tbs bal­samic vine­gar 1 tsp mus­tard 1 tsp honey 1 pinch salt 1 pinch freshly ground black pep­per.

METHOD: 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 130C 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.

To make vinai­grette, whisk the olive oil with the vine­gar, add mus­tard and mix, then add honey and mix again. Sea­son with salt and pep­per. Serve the pret­zel and vinai­grette on the side.

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