COBB SALAD WITH RANCH DRESSING

Serves 6-8, Prep 15 mins, Cook 8 mins

WHAT YOU NEED

4 eggs

200g packet streaky bacon rashers (8 slices)

2 baby cos lettuce, trimmed, washed

250g punnet of cherry tomatoes, halved

2 Lebanese cucumbers, quartered lengthways

120g blue cheese, crumbled

RANCH DRESSING ½ cup whole egg mayonnaise

2 tblsps buttermilk

2 tsps white wine vinegar

1 small clove garlic, crushed

¼ cup thinly sliced fresh chives

½ tsp sweet paprika

Salt and pepper, to taste

1 To make ranch dressing, whisk all ingredients in a jug until combined.

2 Place eggs in a medium saucepan. Cover with cold water. Bring to boil. Gently boil for 5 minutes before draining. Refresh under cold water then peel. Slice.

3 Meanwhile, heat a large, oiled non-stick frying pan over a medium heat. Add bacon in two batches. Cook for about 2 minutes on each side, or until crisp. Drain on absorbent kitchen paper. Tear bacon into smaller pieces.

4 Cut lettuce crossways into 1cm slices. Place in a large serving bowl. Arrange tomatoes, eggs, cucumber, bacon and cheese in rows over top. Drizzle with dressing. Toss gently. Serve.