Hello dear readers, are you still there?
Sorry about my unplanned break; before the summer I just didn’t have time to update the blog, and then I was away for three weeks and have now been back in London for two weeks. I feel more rested and obviously have lots to tell you about, but I will start easy and share a yummy salad recipe and the best dressing recipe ever with you.
After having seen Cobb salads on almost every single menu when I was in America, but never felt like it would satisfy my hunger after walking around all day, I couldn’t wait to make it when I got back to Blighty. It’s a perfect salad to go for if you want something substantial; not just a few lettuce leaves. Make sure you enjoy it while the Indian summer is still here.
Cobb salad, serves 2
2 little gem, sliced
10 cherry tomatoes, cut in half
1 avocado, cut into pieces
2 tbsp blue cheese of your choice (jag chose my favourite – Saint Agur)
2 chicken thigh fillets
4 slices streaky bacon
Trim the chicken thigh fillets, brown in butter in a frying pan, add salt and pepper and cook in the oven (15-20 minutes). Fry the bacon until crisp and drain on kitchen towel. Cook the eggs how you like them. Hardboiled are best for salads but I personally prefer a looser yolk (6-7 minutes).
Slice the chicken, bacon and cube the (cool) eggs.
Divide the salad between two plates or bowls. Add the toppings (it doesn’t have to be in neat rows but I quite like that). Serve with the dressing of your choice. Maybe ranch dressing? Recipe below.
Ranch dressing, serves 6
Adapted from The Huffington Post recipe.
120 – 180 ml (1/2 – 3/4 cup) buttermilk
2-3 tbsp sour cream
1-2 tbsp mayonnaise (Hellman’s)
1 tsp finely chopped herbs (tarragon, dill, parsley and chives)
1/2 tsp Dijon mustard
a few dashes Tabasco
Mix all the ingredients in a bowl and whisk until smooth. Or add all the ingredients to a jar and shake until smooth.