COBB SALAD WITH RANCH DRESS­ING

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

WHO - - Food -

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.

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