Superior Cobb
Cobb salads are a fan-favourite, but this variation involves bold miso and blue cheese drizzle, sweet candied pumpkin seeds, and a tangy Giardiniera vinaigrette.
YIELDS
3
TO
4
Ingredients
Salad Base
- Iceberg Lettuce, chopped into bite sized pieces
- Frisée, chopped
- Chives, finely chopped
Giardiniera Vinaigrette
- 25g red wine vinegar
- 43g neutral oil
- 29g olive oil
- 2g garlic
- 9g shallots
- 1g chili flakes
- 9g La Bomba spread
- 9g capers
Miso Blue Cheese Drizzle
- 114g blue cheese
- 114g white beans
- 114g sour cream
- 29g white miso
- 12g tabasco
Crunchy Red Quinoa
- 250g cooked red quinoa
- 50g neutral oil
- 10g salt
Candied Pumpkin Seeds
- 250g pumpkin seeds
- 1 egg white
- 100g white sugar
- 10g salt
Directions
Salad Base
- Combine chopped iceberg lettuce, frisée, and chives in a large bowl.
Giardiniera Vinaigrette Method
- Blend vinegar, garlic, shallot, chilli flake, La Bomba spread, and capers in a food processor.
- Slowly emulsify in both oils.
Miso Blue Cheese Drizzle
- Boil rinsed white beans, then drain.
- Combine all ingredients in a food processor. Blend until smooth.
Crunchy Red Quinoa
- Mix cooked quinoa with oil and salt.
- Bake at 350°F until crispy.
Candied Pumpkin Seed
- Whisk eggs white to soft peaks.
- Fold in salt and sugar, then toss with pumpkin seeds.
- Bake at 350°F for 15 minutes until golden brown. Cool before using.
Assembly
- Mix lettuce, frisée, chives, pickled banana pepper, grape tomato, and radish. Dress with Giardiniera Vinaigrette.
- Drizzle generously with Miso Blue Cheese Drizzle.
- Garnish with crunchy red quinoa, crispy bacon, and candied pumpkin seeds.
- Arrange sliced avocado and egg around the salad.
- Finish with a sprinkle of black pepper. Enjoy!
