Gail’s Cobb Salad
This is a delicious Cobb salad and the ingredients I use creates a lighter, fresher flavoured version of this traditional salad. The feta and the chive yogurt dressing is the right tang to enhance the crisp greens. The flavours are well balanced with the smoky bacon, fresh crisp greens, sweet heirloom tomatoes boosted with the tang from the feta, yogurt dressing. I could not resist adorning it with these beautiful chive flowers.
Ingredients
- 4 slices of bacon (nitrate free)
- 2 hard boiled eggs
- 1 head organic iceberg lettuce, chopped
- 1 cup of organic spinach
- 1 organic heirloom tomatoe, chopped
- 1 organic heirloom tomatoe, cut in slices
- 3 organic radishes, sliced thin
- 1 small organic avocado, cubed
- 4 ounces feta cheese
- 1 organic shallot, chopped fine
- 1 cup organic greek yogurt
- 2 organic chives, cut fine
- 1 tsp lemon zest
- Sea salt and fresh ground pepper
Instructions
- Boil two eggs in boiling water for seven minutes, let cool, peel and chop.
- In a skillet, brown the bacon until crisp and crumble into small pieces.
- Chop the iceberg lettuce, spinach, tomatoes, eggs and avocado.
- In a large bowl, combine bacon, lettuce, tomatoes, avocado, egg, feta cheese, shallots.
- In separate bowl stir together yogurt, lemon zest, salt and pepper, chives.
- Toss salad with dressing and put in a bowl.
- Top the salad with a little extra feta, tomatoe slices and radish slices.
Feta Cheese Note: Feta is a nutrient-rich cheese and is the healthiest cheese made from sheep or goat milk. Feta is easier to digest and much less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a better option for those who may be sensitive to dairy products.
I usually use greek feta, but a lovely feta from France you should try if you haven’t is Valbresco – sheep’s milk feta.