Patricia Wells's Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese

Ingredients for Patricia Wells's Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese

• 70g smoked bacon, rind removed, cut into matchsticks (3/4 cup)

• 1 head iceberg lettuce, chopped (4 cups)

• 2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped

• 1 large ripe avocado, halved, pitted, peeled, and cubed

• 110g chilled blue cheese (preferably Roquefort), crumbled (160g )

• 4 small spring onions or spring onions, white part only, trimmed, peeled, and cut into thin rounds

• Yoghurt and Lemon Dressing

• Coarse, freshly ground black pepper

How to make Patricia Wells's Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.

2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.