The Cobb. It’s the perfect meal salad. So much so that some might question messing with the classic. But then came summer and its sweet juicy peaches, so we took the initiative. We've put a summery, peachy twist on a long-time favourite which just might be - dare we say - the new Queen of all Cobbs.
- 2 eggs (ideally pastured or free-range)*
- 4 boneless and skinless chicken thighs, cut into 1” pieces (for vegan option, substitute with chickpeas or cubed tempeh or tofu)
- 1 tablespoon avocado or coconut oil or ghee
- 5 teaspoons dukkah (or your spice blend of choice such as curry powder or Chinese five spice)
- 5 cups Little Gem or frisee lettuce
- 1 cup endives
- 1 large ripe avocado, sliced
- 2 ripe peaches, sliced
- 1 cup cherry or grape tomatoes, halved
- 1 cup mushroom “bacon” (recipe below)
- feta or blue cheese (dairy or vegan alternative)
- 3 tablespoons chopped chives
- 3 tablespoons chopped mint leaves
- flaky sea salt
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 5 tablespoons extra virgin olive oil
- 1 teaspoon unpasteurized honey*
- Sea salt & freshly ground black pepper, to taste
- 2 teaspoons maple syrup
- 1 tablespoon avocado or liquid coconut oil
- 2 teaspoons tamari
- ½ teaspoon apple cider vinegar
- 1 ½ teaspoons liquid smoke
- ¼ teaspoon smoked paprika
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 4 portobello or 16 button or cremini mushroom, sliced ¼“ thick
*Omit eggs and substitute honey with maple syrup for vegan option.
For the eggs:
- Bring a medium pot of water to boil. Carefully lower eggs into the water and cook for 7 minutes. In the meantime, prepare an ice bath. Transfer eggs to ice bath and cool for 3 minutes. Peel and set aside.
For the mushroom bacon:
- Add all mushroom bacon ingredients, except mushrooms, to a bowl or lidded container and whisk/shake well to combine. Set aside. In a medium bowl, toss mushrooms with marinade and let marinate 30 minutes, tossing occasionally. Meanwhile, preheat oven to 350F/175C and line a baking sheet with parchment paper. Spread mushrooms on baking sheet and bake for 10 minutes, toss mushrooms and bake 5 more minutes. Remove from oven and set aside.
For the chicken:
- In a large heavy-bottomed skillet, heat oil or ghee over medium-high. Add chicken and a pinch of sea salt and cook until browned and cooked through, about 4-5 minutes. Remove from heat, toss in skillet with dukkah, transfer to a plate and set aside.
Assemble the salad:
- In a small bowl, whisk lime and lemon juices, olive oil, honey and salt and pepper. Cut eggs in half, lengthwise. Arrange lettuce, endives, eggs, chicken (or vegan alternative), avocado, peaches, tomatoes, mushroom bacon and cheese on a large platter or in a salad bowl. Drizzle with dressing and sprinkle with flaked sea salt, chives and mint.