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Indigenous cobb salad


  • 3 beetroot pickled eggs (sliced in coins)
  • 227 grams apricot glazed wild boar bacon
  • 170 grams roasted chipotle mango corn
  • 397 grams poached pears (canned but grilled or seared)
  • 142 grams puffed wild rice
  • 455 grams heritage blend or spring mix
  • Apricot, peach and white balsamic dressing

Peach apricot dressing:

  • 1 liter le fruit de monin peach puree
  • 1 liter tropical oasis peach mix
  • 1 liter red wine vinegar
  • 1/4 liter of apricot glaze
  • 3 liters oil
  • 2 teaspoons salt
  • 1 teaspoon pepper

Beetroot pickled eggs:

  • 200 milliliters grenadine
  • 2 liters pickling juice
  • 2 grated red beets

Mango chipotle corn:

  • 1/4 stick butter
  • 90 milliliters dry chipotle mango seasoning
  • 455 grams frozen corn


  1. Place spring mix or desired lettuce in serving bowl and lightly toss is peach apricot vinaigrette.
  2. Begin to form rows of ingredients across the salad, eggs, corn, pears, rice, and wild boar each in their own row forming a bright colourful salad.
  3. Top with additional peach apricot dressing. 

Peach apricot dressing:

  1. Combine peach puree, oasis mix, red wine and apricot glaze into bowl and mix evenly.
  2. Slowly add in oil to mixture.
  3. Season with salt and pepper. 

Beetroot pickled eggs:

  1. Heat up pickling liquid with grenadine and grated red beets.
  2. Once simmering, pour over hard boiled eggs.
  3. Let cool in liquid and store in liquid. 

Chipotle mango corn:

  1. Combine all ingredients into sauté pan and cook until butter and spice are all evenly coated and incorporated into corn. 

Apricot glazed wild boar bacon:

  1. Cube bacon or wild boar into 1/4 cubes and toss in brown sugar and apricot dressing.
  2. Bake in oven for 20 mins at 350. Let cool. 

Puffed wild rice:

  1. Heat oil until 180 degrees Celsius.
  2. Pour rice in for five to ten seconds as it will begin to puff almost right away.
  3. Pour oil and rice into a sieve and drain. Add salt, pepper or paprika if desired. 

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