For the salad:

6 large outer leaves from 2 heads of cos (romaine) lettuce (3 per person)

150g cooked chopped turkey/chicken breast

1 hard boiled egg

3 pieces of crispy streaky bacon (210c in the oven for 15 mins)

1 ripe avocado, peeled and chopped

1 tomato, peeled and chopped

For the dressing:

2 tablespoons of extra virgin olive oil

2 tablespoons of red wine vinegar

1/2 a teaspoon of dijon mustard

1/2 a teaspoon of worcerstershire sauce

1 very small clove of garlic, peeled and finely chopped (the smallest one in the bulb)

Traditional cobb salad

preparation 15 mins • you cook for 8 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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This is a classic American salad that, for some reason, isn't as well known here in Britain. The combination of textures and flavours are simply sensational and demonstrate just how tasty a salad can be. The dish looks good, tastes great and all the components can be prepared well in advance so all that's left to do is assemble, serve and eat!

Large mixing bowl

Empty jar or small bowl + whisk to make the dressing

Potato peeler


Before you start have all your ingredients ready and prepared. As there are a lot of items, have the salad dressing stuff up front and then click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Firstly, you need to make the dressing, so into an empty jar or small bowl, add 2 tablespoons of red wine vinegar and 2 tablespoons of extra virgin olive oil. Add in 1/2 a teaspoon of each of dijon mustard and worcestershire sauce. Lastly, add in the chopped garlic and a pinch of pepper. Whisk together or put a lid on the jar and shake it up.

The lettuce leaves need to lay flat on the plate so here's a little tip: With your potato peeler, carefully peel a little off the spine of the leaf on the underside. You'll remove the curve of the spine creating a nice flat surface. This will allow you to sit the leaf flat on the plate and it won't topple over.

Pop the dressing into your large mixing bowl, reserving a little of it to drizzle at the end. Toss in your lettuce leaves and then place them in size order (largest at the bottom) on your plates, on top of each other (as in the photo, top right).

Next, it's just a matter of adding all the ingredients, except the bacon, in little lines across the lettuce. I start in the middle with a line of turkey then work outwards, tomato then egg, then avocado, then blue cheese. Finally, crumble the crispy bacon over the top and drizzle the remaining dressing over it and you're all done!

I hope that you enjoy it.


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