COBB SALAD WITH RANCH DRESSING
Serves 6-8, Prep 15 mins, Cook 8 mins
WHAT YOU NEED
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.