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ROMAINE LETTUCE SALAD (COBB)

Prep/Cooking Time: 45-60 Minutes

Printable Version

Ingredients

  • 200g romaine lettuce
  • 80g sweetcorn
  • 40g red onion
  • 60g cherry tomatoes
  • 60g avocado
  • 80g bread
  • 12g olive oil
  • 2g salt
  • 1g pepper
  • 40g lemon

Instructions

  • Take the bread and remove the crusts
  • Cut into a rough dice and drizzle with olive oil
  • Season lightly and place in a low temperature oven to dry out
  • Once dry remove from the heat and leave to cool
  • Store in an airtight container
  • Wash the romaine lettuce and spin dry
  • Once dry chop roughly and place in a mixing bowl
  • add to the bowl the cooked and drained sweetcorn
  • Peel and remove the root from the onion and cut into wedges
  • Coat the onion with oil and add seasoning
  • Bake in the oven at 220c till the edges begin to char
  • Remove from the heat and leave to cool
  • Once cool add the onion to the bowl along with the flesh from the avocado
  • Add the cleaned and halved tomatoes
  • Add the dried bread, lemon juice and olive oil
  • Toss well and season