Name: Chopped Cobb Salad
Ingredients: 3 hard-boiled eggs 50 g lettuce, shredded 50 g carrot, grated 1 cooked chicken breast, diced (or use chopped turkey breast) 85 g tinned sweetcorn 2 small spring onions, sliced 60 g Red Leicester cheese, grated or diced roquefort or gruyere cheese 1 large or 2 small avocados diced 3 tomatoes, skinned & chopped; 1 tbsp white wine vinegar 4 tbsp olive oil 1/4 tsp Dijon mustard 1/2 tsp caster sugar 1 tbsp double cream salt & freshly ground black pepper

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Ingredients

To make the Salad:

3 hard-boiled eggs
50 g lettuce, shredded
50 g carrot, grated
1 cooked chicken breast, diced (or use chopped turkey breast)
85 g tinned sweetcorn
2 small spring onions, sliced
60 g Red Leicester cheese, grated or diced roquefort or gruyere cheese
1 large or 2 small avocados diced
3 tomatoes, skinned & chopped

To make the Dressing

1 tbsp white wine vinegar
4 tbsp olive oil
1/4 tsp Dijon mustard
1/2 tsp caster sugar
1 tbsp double cream
salt & freshly ground black pepper

Method

Remove the shells from the boiled eggs. Chop the egg whites and sieve the egg yolks. Layer up the salad in a flat-bottomed glass bowl in the order given, with the shredded lettuce first, then the grated carrot and so on.
Add the remaining layers and then cover with the chopped egg white and top with the sieved egg yolk.
To make the dressing, whisk together the vinegar, oil, mustard and sugar. Finally, whisk in the double cream and season to taste. Pour over the assembled salad.