I love a good Cobb salad.
It’s not a light dish, but a perfectly acceptable meal salad that’s indulgent and satisfying.
The traditional American version is made from chopped salad greens (iceberg lettuce, watercress, endives, and Romaine lettuce), tomato, crisp bacon, boiled or roasted chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette.
Some restaurants will serve it with a bottled blue cheese dressing and a base of iceberg lettuce. But done right, the dish is elegant and hits all the right flavours and textures.
My French version is not too different.
I simply combine fresh greens from the garden, basil, parsley, hard boiled egg, cucumber, freshly sliced ham from the market, avocado and Roquefort blue cheese drizzled with a red wine vinaigrette.
A perfect summertime lunch or light dinner. With a cold glass of rosé of course.