The dish that’s about as American as it gets
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.
◗ 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.
◗ 2 tbs olive oil ◗ 1 tbs balsamic vinegar ◗ 1 tsp mustard ◗ 1 tsp honey ◗ 1 pinch salt ◗ 1 pinch freshly ground black pepper.
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.