3 hard-boiled eggs<br />
50 g lettuce, shredded<br />
50 g carrot, grated<br />
1 cooked chicken breast, diced (or use chopped turkey breast)<br />
85 g tinned sweetcorn<br />
2 small spring onions, sliced<br />
60 g Red Leicester cheese, grated or diced roquefort or gruyere cheese<br />
1 large or 2 small avocados diced<br />
3 tomatoes, skinned & chopped1 tbsp white wine vinegar<br />
4 tbsp olive oil<br />
1/4 tsp Dijon mustard<br />
1/2 tsp caster sugar<br />
1 tbsp double cream<br />
salt & freshly ground black pepper<ol>
<li>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.</li>
<li>Add the remaining layers and then cover with the chopped egg white and top with the sieved egg yolk.</li>
<li>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.</li>
</ol>
Chopped Cobb Salad
Colour is key to this vibrant layered salad, so make sure you add lots of carrots, sweetcorn, lettuce & tomatoes.
