American Cobb Salad
For the blue cheese dressing
30g roquefort
1 clove garlic, peeled and crushed
Juice of ½ lemon
2 tbsp red-wine vinegar
150ml olive oil
2 tbsp soured cream
2-3 tbsp warm water (optional)
30g roquefort
1 clove garlic, peeled and crushed
Juice of ½ lemon
2 tbsp red-wine vinegar
150ml olive oil
2 tbsp soured cream
2-3 tbsp warm water (optional)
For the salad
Inner leaves from 3-4 round lettuces
1 avocado, peeled and diced
2 large handfuls picked watercress
3 hard-boiled eggs, roughly chopped
3 tomatoes, peeled and chopped
8 slices pancetta, grilled until crisp
40g roquefort
1 tbsp snipped chives
Freshly ground black pepper
Inner leaves from 3-4 round lettuces
1 avocado, peeled and diced
2 large handfuls picked watercress
3 hard-boiled eggs, roughly chopped
3 tomatoes, peeled and chopped
8 slices pancetta, grilled until crisp
40g roquefort
1 tbsp snipped chives
Freshly ground black pepper
Put all the dressing ingredients bar the water in a food processor and whizz smooth. If the dressing is too thick for you – I prefer it pourable – loosen with a little water. Put to one side. Arrange the lettuce on a dish and scatter the avocado, watercress, eggs, tomatoes and pancetta over it. Spoon over the dressing, crumble the cheese on top and sprinkle with chives. Trickle over a little oil, to give the salad a glossy look, and grind on lots of pepper. Serve without delay.
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