MONDAY GIN REVIEW RECIPES

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COBB SALAD WITH CASHEW CREAM DRESSING - DELICIOUS. MAGAZINE



Cobb salad with cashew cream dressing - delicious. magazine image

This filling cobb salad is packed with gooey boiled eggs, crisp bacon and shredded chicken. Serve with the moreish cashew cream dressing. Chicken salads are our Monday lunchtime go-to. Discover more delicious ways to use up leftover roast chicken, in our chicken salad recipes collection.

Provided by Sue Quinn

Total Time 30 minutes

Prep Time 30 minutes

Yield Serves 2, or 4 as a side

Number Of Ingredients 18

2 medium free-range eggs
2 streaky bacon rashers, chopped
Large handful curly kale, ribs and stems removed, sliced/torn
Glug olive oil for drizzling
6 romaine lettuce leaves, sliced
120g cooked chicken, chopped
10 cherry tomatoes, halved
120g corn kernels (fresh or tinned)
50g mature cheese such as cheddar or comté, chopped into cubes
1 avocado, sliced
For the cashew cream
100g cashews, soaked in boiling water for 1 hour
For the dressing
3 tbsp cashew cream
2 tbsp white wine vinegar
1 garlic clove, lightly crushed
½ tsp dijon mustard, or more to taste
90ml mild extra-virgin olive oil

Steps:

  • Cook the eggs in a pan of simmering water for 7-8 minutes. Drain, then run under cold water, peel and halve. Set aside. Cook the bacon in a pan over a medium heat until crispy, then set aside on kitchen paper.
  • For the cashew cream, drain the soaked cashews and put in a blender with 100ml cold water. Whizz until smooth and the consistency of softly whipped cream. Add a splash more water if too thick.
  • Put all the dressing ingredients except the oil in a bowl, then slowly whisk in the oil. If the dressing gets too thick, add a splash of water.
  • For the salad, put the kale in a bowl, drizzle with a little oil and a pinch of salt, then scrunch well with clean hands. Set aside for 10 minutes.
  • Arrange all the salad ingredients on a platter and drizzle well with the dressing. Serve immediately with any remaining dressing on the side.

Nutrition Facts : Calories 557kcals, FatContent 48.3g (11.1g saturated), ProteinContent 22.2g, CarbohydrateContent 6.4g (2.7g sugars), FiberContent 3.9g

BEST AUBERGINE RECIPES - OLIVEMAGAZINE



Best Aubergine Recipes - olivemagazine image

Make the most of aubergines with our ideas, from pistou-stuffed aubergines to dhansak curry and a hearty moussaka

Provided by Janine Ratcliffe

Number Of Ingredients 1

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COBB SALAD WITH CASHEW CREAM DRESSING - DELICIOUS. MAGAZINE
This filling cobb salad is packed with gooey boiled eggs, crisp bacon and shredded chicken. Serve with the moreish cashew cream dressing. Chicken salads are our Monday lunchtime go-to. Discover more delicious ways to use up leftover roast chicken, in our chicken salad recipes collection.
From deliciousmagazine.co.uk
Reviews 5
Total Time 30 minutes
Cuisine American recipes
Calories 557kcals per serving
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