Layered Cob Salad

This is the perfect salad to serve as a first course when you are having people over for a summer meal.  When I worked at the manor my boss was always very fond of layered first courses, and they always got ooh and aahd at the table from the guests.

Really they are not a lot of trouble to make.  I have my own stainless steel ring that I use to layer things up in, but you could use clean and empty tin cans that you have carefully removed both ends from as well if you wanted to.  They would actually also work very well.

This delicious salad has all the flavours of your traditional cob salad, except they have been layered to form a delicious looking stacked salad . . .

 
Crisp ice berg lettuce  . . .  creamy ripe avocado . . .

 
Chopped sweet tomatoes  . . .  crisp smokey bacon  . . . .

 
Tangy blue cheese crumbles  . . .  and a deliciously creamy low fat dressing which is nicely flavoured with lemon . . .

Cracked black pepper to serve

First make the dressing.  Combine all of the ingredients in a jar and shake well together.  Taste and adjust seasoning as required.  You can use this dressing right away, or store, covered, in the refrigerator for up to one week.

Brown the bacon in a large skillet, over medium heat, until crisp.  Scopp out and drain.    Set aside.  Taking four metal rings or clear glass dishes, layer up the salad ingredients, tossing the lettuce first with a small amount of dressing.  Do this on individual chilled salad plates.  I like to layer them with the lettuce first, then the avocado, then tomatoes, spring onions, cheese and bacin last.   Press gently to compact, then carefully remove the rings.  Drizzle with a bit more dressing, dust with some cracked black pepper and serve.

 
Of course if you don’t want to go to all the trouble of layering things up, you can just combine them all in a salad bowl and serve as is!!

You will still be enjoying one mighty delicious salad!  Bon Appetit!

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The English Kitchen
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