The Delicious Dish Legendary Cobb Salad Recipe

Instructions

1. 1

   Place oil in a small saucepan and heat over medium-high. As soon as the oil feels warm, add the shallots and cook until they are a deep golden brown. Remove to a paper-towel-lined plate and let the shallots cool. Leave the oil in the saucepan and let it cool a little.

2. 2

   Add the vinegar, lemon juice, garlic, honey, salt and pepper to the oil, whisk to combine and transfer to a jar. Wipe out the saucepan.

3. 3

   Place the pot back on medium heat and add the farro, toast for 8 minutes or so until it has deepened in colour and there is a lovely nutty aroma. Pour boiling water to cover the farro by several inches and cook for about 20-30 minutes, it should be tender with a little chew. Drain.

4. 4

   On a large platter or shallow serving bowl, smear the labneh or Greek yogurt.

5. 5

   In a large mixing bowl, toss the lettuce with some of the dressing and place on top of the labneh schmear.

6. 6

   Place the farro in the mixing bowl and toss with a few tablespoons of the dressing.

7. 7

   In vertical sections, arrange the cobb salad ingredients. Start with the salmon broken into large chunks in the centre of the platter or shallow bowl in a straight line. On both sides of the salmon, arrange the dressed farro in a straight line, the eggs, the avocado (fanned out), the tomato halves and the cheese.

8. 8

   Sprinkle with the Crispy Prosciutto or Mushroom Bacon, chives and the crispy shallots.

9. 9

   Drizzle more dressing all over. Serves

10. 10

    *For the 8-Minute Jammy Eggs: Bring a pot with water (enough to cover the eggs) to a boil. As soon as the water boils, carefully lower the eggs into the pot and boil for exactly 8 minutes. In the meantime, prepare an ice bath. When the eggs are done cooking, lift them out of the water and place them into the ice bath to stop the cooking. Let them cool in the ice bath and then peel. For easy peeling, crack the egg all over and then peel.