This week, as a Father’s Day treat, Lucy has prepared her husband’s favourite, semi-healthy supper dish.
My husband is not ordinarily a salad kind of guy. He was a fussy child, according to his mother. One year when they went on holiday he ate an omelette every day for 2 weeks as he didn’t like the look of any of the ‘foreign’ food. Times have changed a little since then with the only thing he really can’t abide being olives, so progress has been made. However, Clyde and green things are still not firm friends. That said, whenever we go to our favourite pub for supper, Clyde always picks the Cobb Salad. The whole point of this Cobb Salad with Blue Cheese dressing is the total and utter shortfall of greenery and large amount of meat and cheese based items. Thus making it worthy of a special mention and being my post today, what with it being Father’s Day this weekend and Clyde being the Father of my children. A tenuous link, I know, but come on, it’s Sunday Night and I am over-tired.
This Cobb Salad with Blue Cheese dressing is based on the one from our favourite local, the Plough. I have meddled with it a little to include more of the things we love and I have adorned it with a wonderful blue cheese dressing which comes via The Pioneer Woman and the Food Network, with huge thanks. This Cobb Salad is packed with delicious things, I have included griddled chicken, crisp bacon, avocados and cherry toms to name a few. But it’s really only a blueprint for you to add your family’s foibles to. Add olives if those are your thing, tuna would be lovely or some goats cheese or shaved parmesan. You can either present it on a huge serving platter or make smaller individual salad plates for each guest. The latter option being the better one if you have children like mine who will hog all the bacon and chicken and I will be left with a plate of lettuce. The simple Blue Cheese Dressing brings the whole salad together and I would be happy to eat just a jar of this with a packet of carrot sticks, such is the smooth and delicious flavour. It’s worth the no effort it takes to make, but if you can’t face it, just buy a bottle of dressing, it will still be amazing.
This is the perfect sort of lunch party platter to serve if you have summer guests. You can graze from the huge offering, serving with warm breads or buttered new potatoes if you want to bulk it out a bit. Just make sure you slap the hand of the person who tries to take all the bacon.
This post will appear on Lucy Loves later this week.
Cobb Salad with Blue Cheese Dressing Recipe
- Serves 3 to 4
- You won’t need any testing equipment
- 250g bacon rashers, back or streaky is fine
- Olive oil
- 2 to 3 chicken breasts, size dependent
- salt and pepper
- 4 eggs
- 1 or 2 avocados, size dependent
- A splash of lemon juice
- A couple of handfuls cherry tomatoes
- 2 Romaine lettuce hearts, or any other preferred leaves
- 100g blue cheese, or goats cheese or any preferred variety, crumbled
- Blue Cheese Dressing
- 50g blue cheese
- 125ml mayonnaise
- 60ml yoghurt
- 60ml creme fraiche or sour cream
- a splash Worcestershire sauce
- salt and pepper to taste
- Olive oil, salt and pepper and chopped herbs to garnish with breads and buttered new potatoes if you like
Make a start by laying the bacon onto some baking paper on a large baking sheet. Place in the cold oven then switch the oven onto 220 degrees, fan assisted, and cook for 20 minutes or until the bacon is super crisp. Once cooked, leave to one side, ready for salad assembly.
While the bacon is cooking heat your griddle or heavy frying pan and season your chicken breasts and drizzle in some olive oil. Cook the chicken on the griddle for a couple of minutes on each side then place on a baking tray and put in the oven for a further 10 to 15 minutes or until sizzling and cooked through. Leave to cool slightly before slicing.
Place your eggs in a pan of cold water, bring up to the boil then simmer for 6 minutes. When cooked, run under cold water, leave to cool for 5 minutes, then peel and slice or quarter.
For the dressing, mash the blue cheese in a bowl with a fork until crumbly. In a small jug, mix together the mayo, yoghurt and sour cream or creme fraiche then pour this onto the blue cheese. Stir well then add a splash of Worcestershire sauce and salt and pepper to taste. Leave in the fridge until needed.
When you are ready to assemble your salad, take a large platter, or assemble on individual plates if you would prefer. Start with the lettuce, chopping it up and laying it in a line on the plate. Follow on with the cherry tomatoes, crispy bacon, broken into shards, followed by the sliced chicken and chopped eggs. Slice the avocados at the last minute and drizzle with lemon juice so they don’t go brown then finish with the cheese of your choice.
Drizzle the lettuce with the blue cheese dressing then serve the rest on the side in a jar for extra drizzling. Dress the dish with a splash of olive oil, salt and pepper and a flourish of micro herbs, if you like. Serve with breads or some buttered new potatoes if you like.
Ask your guests to dig in and enjoy this colourful summer dish.