Cobb Salad

Cobb salad recipe by Annabel Karmel


Cobb Salad

Kids will love this Cobb salad – it’s garnished with all their favourite toppings, including chicken and egg for a nutritious lunch!


2 Little Gem lettuces, shredded
150 g/5 oz Gruyère cheese, diced
1–2 ripe avocados, halved, stoned, peeled and chopped
3 British Lion eggs, hard-boiled and peeled
4 tomatoes, deseeded and chopped
2 cooked chicken breasts, diced
2 rashers of streaky smoked bacon, grilled and chopped (optional)
Sprig of basil, to serve

1 tablespoon Dijon mustard
2 tablespoons rice wine vinegar
2 tablespoons mirin
2 teaspoons runny honey or maple syrup
6 tablespoons light olive oil (or whatever olive oil you have to hand)


  1. Arrange all the salad ingredients on a round plate or serving board. Garnish with the basil in the centre.
  2. Place all the dressing ingredients in a jug or jar, and whisk or shake until well blended. Serve the dressing alongside the salad.

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