Cobb Salad With Buttermilk Ranch Dressing
A hearty yet refreshing salad that combines the crunch of Baby Gem lettuce with the creaminess of avocado, the juiciness of plum tomatoes, and the savory punch of crispy bacon, cooked turkey or chicken, and hard-boiled eggs. Dressed with a tangy buttermilk and dill dressing, this salad is a perfect balance of textures and flavors for a satisfying meal.
— Constant Cookbook
Ingredients
- 2 Baby Gem lettuces , leaves separated
- 1 avocado , stoned and sliced
- 2 plum tomatoes , chopped
- 3 rashers cooked crispy bacon
- 140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
- 2 hard-boiled eggs , chopped into chunks
- 75ml buttermilk
- 2 tbsp light mayonnaise
- 1 tbsp white wine vinegar
- 1 tbsp chopped dill
- ½ garlic clove , crushed
Instructions
- Bring a pan of salted water to the boil. Add the eggs and simmer for 7 mins. Remove with a slotted spoon and pop in a bowl of ice-cold water. Once cool, gently peel the shell off the eggs and set aside.
- Place the bacon on a baking tray lined with foil. Pop under the grill set on high and cook on each side for 4-5 mins or until super-crispy. Leave to cool a little.
- Whisk together the olive oil, vinegar and mustard with a good pinch of sugar until thick and glossy. Season generously.
- Remove the outer leaves of the lettuces and slice each one in half lengthways. Divide between two deep bowls and add the avocado, tomatoes and chicken. Top with the crispy bacon and halved soft-boiled eggs, drizzle over the vinaigrette and grind over some black pepper.
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 744 calories
- Fat Content: 57 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 46 grams protein
- Sodium Content: 3.2 milligram of sodium
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