Name: Cobb salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon dijon mustard; 2 1/2 tablespoon extra virgin olive oil; 1/4 cup red wine vinegar; 300 gram kipfler potatoes; 2 teaspoon fresh chives, finely chopped; 1 cup watercress, tightly packed; 125 gram blue cheese, crumbled; 2 cup (350g) cooked chicken, shredded; 1 large_piece avocado, thickly sliced; 125 gram grape tomatoes, halved; 3 hard-boiled eggs, halved

Ingredients

1 tablespoon dijon mustard

2 1/2 tablespoon extra virgin olive oil

1/4 cup red wine vinegar

300 gram kipfler potatoes

2 teaspoon fresh chives, finely chopped

1 cup watercress, tightly packed

125 gram blue cheese, crumbled

2 cup (350g) cooked chicken, shredded

1 large_piece avocado, thickly sliced

125 gram grape tomatoes, halved

3 hard-boiled eggs, halved

Method

1.Whisk dijon mustard, extra virgin olive oil and red wine vinegar in a small bowl, season to taste.

2.Quarter kipfler potatoes lengthways, boil, steam or microwave until tender. Toss warm potatoes with 2 tablespoons of the dressing and finely chopped fresh chives, season to taste.

3.Combine watercress with 1 teaspoon dressing. Arrange watercress, crumbled blue cheese, chicken, avocado, tomatoes, hard-boiled eggs and potato mixture in rows on a large platter.

4.Drizzle with remaining dressing.

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