Recipe: Cobb Salad

Yellow Door Bistro serves this American classic artfully plated and irresistible.

Cobb Salad

Pickled red onion

• 1/2 cup apple cider vinegar
• 1 Tbsp granulated sugar
• 1 tsp pickling spice
• 1 tsp kosher salt
• 1 red onion, thinly sliced

1. In a small saucepan, combine vinegar, sugar, pickling spice and salt and bring to a boil.
2. Put onion in a bowl. Strain the pickling liquid into the bowl, then chill mixture in the refrigerator.

Buttermilk-dill dressing

• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 Tbsp finely chopped dill
• 1 Tbsp red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

1. In a bowl combine all ingredients. Keep in the refrigerator until ready to use.

Five-minute egg

• 1 Tbsp baking powder
• 4 eggs, room temperature

1. Bring a small saucepan of water to a boil.
2. Stir in baking powder (this will make the peeling of the eggs much easier.) Be careful, as the water will foam briefly.
3. Carefully lower eggs into the water and cook for 5 minutes and 30 seconds.
4. Meanwhile, fill a bowl with ice water. Transfer cooked eggs to the ice bath and chill.
5. Carefully peel eggs and store in a bowl of water in the refrigerator until needed.

Cobb salad

• 1 head of iceberg lettuce, trimmed and cut into 4 (1-inch-thick) rounds
• Buttermilk-dill dressing (see above)
• Pickled red onion (see above)
• 1 avocado, chopped
• 12 cherry tomatoes, halved
• 1/4 cup crumbled blue cheese
• 1 Tbsp finely chopped chives
• 4 Five-minute eggs (see above)
• Kosher salt and freshly ground black pepper, to taste

1. Place a round of lettuce on each of the four plates.
2. Drizzle a generous amount of buttermilk-dill dressing over each round.
3. In a bowl, mix together pickled onion, avocado, tomatoes, blue cheese and chives.
4. Spoon mixture overtop the dressed lettuce rounds.
5. Create a nest in the centre of the pickled onion garnish and place an egg on top.
6. Season with salt and pepper and serve.

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