Cobb salad

by Jenny Chandler

A quintessential American salad that you can make your own

Perhaps THE traditional American salad, it’s the one with virtually everything in it, so can make a meal in itself. Feel free to play around with the mix of greens—I love to include some bitter watercress in the mix. The salad is often arranged in stripes, so that diners can tailor-make their own plate, or you could toss the lot together.


1 medium romaine lettuce
1 bunch watercress
200g ripe tomatoes, sliced or quartered
½ small red onion, very finely sliced
3 eggs, boiled for 7 mins, shelled and halved
4 rashers of streaky bacon, cooked until crisp and then crumbled
150g roquefort cheese, crumbled (or any sharp blue cheese that you fancy)
1-2 avocados, skinned and sliced
300g cooked chicken breast, shredded or some buffalo wings

For the dressing:
1 tsp dijon mustard
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar


Wash, spin and rip the lettuce into smallish pieces and arrange over a platter. Repeat with the watercress, removing any tough stems, and sprinkle over the salad leaves.

Now line up the remaining ingredients in attractive stripes across the platter.

Shake the dressing ingredients together in a jar (no salt required with the salty cheese and bacon) and drizzle over the salad.

Recipe: Jenny Chandler