Chicken, lettuce, tomato, cheese, egg, bacon & potato…. it sounds so boring. It sounds so American. But while I’m confident Aristotle did not intend for the phrase to be used in this way, when it comes to a cobb salad, if prepared in good taste, the whole is greater than the sum of its parts.
This is a fun salad – it is colourful, fresh & summery. It has a little bit of something for everyone, and everyone has their own adaptation. In my version, I use prosciutto instead, and rather than having everything cut to minuscule, identical cubic portions, everything is still identifiable. Because all my guests still have their teeth. Let’s call it rustic.
makes enough for 4
6 chat potatoes
3 chicken breasts
100g marinated feta
8 leaves of cos lettuce, washed
8 slices of prosciutto or parma ham
2 cobs of corn
handful of fresh parsley or dill, chopped
3 big sprigs of rosemary
2 garlic cloves
tablespoon wholegrain mustard
1 cup olive oil
juice of 1 lemon
1/2 punnet cherry tomatoes
fresh loaf of sourdough
Preheat the oven to 180 degrees Celcius.
Start with the chicken breasts – cut each breast in half to make two long, thinner halves. smother in olive oil, garlic, rosemary, lemon juice, wholegrain mustard, salt and pepper. Refrigerate for 1hr, or while prepping the other ingredients.
Once the oven is heated, lay the prosciutto on a tray lined with baking paper and place in the oven until crisp – about 5 minutes (but varies from oven to oven, so keep an eye on it).
On the stove, bring a pot of water to the boil, preferably one with a fitted colander. Boil the whole potatoes in the water until tender. Meanwhile, steam the corn cobs in the colander above. Remove the corn and potatoes but keep the water for the eggs. Boil the eggs for 2 minutes for soft boiled. Immediately peel the shells off under cool water (they seem to come off easily this way). Slice the corn from the cobs, and quarter the potatoes.
Heat a griddle on the stove to high, or light up the barbecue. Grill the chicken – 4 minutes each side (this works every time, as long as you have the heat on high). At an angle, slice each breast into about 4 pieces each.
In a small container or jar, shake the dressing ingredients together.
Lastly, wash the salad leaves and tomatoes and slice the avocado.
When ready to serve, start with the potatoes. Place the potatoes to one side of a large platter, and scatter with feta and parsley or chives. Chop roughly to combine. Arrange the remaining ingredients on the platter, don’t forget a few lemon or lime wedges! Find a spot on the platter for the jug/bowl of honey mustard dressing. Serve with crusty warmed bread if desired.