Green Goddess Cobb Salad

Ingredients for Green Goddess Cobb Salad

• 2 spring onions, finely chopped

• 1/4 cup fresh tarragon leaves with tender stems

• 2 tablespoons chopped fresh chives

• 2 tablespoons chopped fresh coriander

• 2 tablespoons chopped fresh parsley

• 1/4 cup olive oil

• 2 tablespoons white wine vinegar

• 2 tablespoons plain yoghurt

• 1 avocado, cut into 1/4" slices, divided

• Kosher salt, freshly ground pepper

• 30g guanciale (salt-cured pork jowl), very thinly sliced

• 1 rotisserie chicken, skin removed and reserved, meat torn into bite-size pieces

• 4 Little Gem lettuces or other small lettuces, leaves separated

• 1 fennel bulb, thinly sliced

• 160g pea shoots (tendrils)

• 1/2 small red onion, thinly sliced

How to make Green Goddess Cobb Salad

Puree spring onions, tarragon, chives, coriander, parsley, oil, vinegar, yoghurt, and one-fourth of avocado in a food processor until smooth. Thin dressing with water, adding a little at a time, until similar in consistency to double cream; season with salt and pepper.

Heat a dry small skillet over medium and cook guanciale, turning occasionally, until fat is rendered and meat is brown and crisp, 5–8 minutes. Transfer to paper towels to drain.

Add reserved chicken skin to skillet and cook, turning and pressing occasionally, until golden brown and crisp, 5–8 minutes. Transfer to paper towels with guanciale.

Arrange lettuce on a platter; drizzle with half of dressing and season with salt and pepper. Top with chicken meat, fennel, pea shoots, onion, and remaining avocado. Season with salt and pepper. Drizzle with remaining dressing and crumble crispy chicken skin and guanciale over top.

Clause de non-responsabilité

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.