Cobb Salade du François’

This is a great salad to impress friends and family. Easy and quick to make it is a good dish for company that can be a meal on its own. Its creator was Chef Francois Larouche of the old Brass Lantern. Use one of our free range chickens and bacon from our free ranged large black pigs for extra flavour

Serves 2


2 large handfuls Baby mixed greens
½ tomato, sliced in thin wedges
3 oz soft goat cheese, crumbled
½ ripe avocado, sliced
6 pieces cooked bacon, chopped
6-8 slices salmon lox
4 oz (few slices) cooked free ranged chicken breast, chopped or cubed
2 hard boiled eggs, sliced
Lemon Dressing:
¾ c mayonnaise
2 tbsp lemon juice
½ -1 tbsp grainy Dijon mustard
1 clove garlic, minced to a paste
In a small bowl whisk mayo with lemon juice, mustard & garlic, adjust seasonings to taste. Set aside.
On 2 cold plates mound greens in middle of plate. Squeeze or spoon dressing all over salad greens. Leaving some aside for presentation. For best presentation lay salad ingredients in vertical lines from centre of salad to form “spokes”.  Lay tomato wedges down one side; mound goat cheese down another side along side tomatoes. Sprinkle chopped bacon down next side beside the goat cheese. Lay slices of avocado next, beside the chopped bacon. Next mound chicken cubes down the length beside the avocado. The last side should be the salmon lox either spread out or individually rolled and placed vertically down the salad along side the chicken. Top the middle of the salad with slices of egg. Drizzle remaining dressing over entire salad.