Dr Woodson Merrell's Vegetarian Cobb Salad
Over a year ago
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Ingredients
- 1 tbsp olive oil
- 1½ tbsp white balsamic vinegar (or regular balsamic)
- 1 tsp dijon mustard
- ½ tbsp fresh thyme leaves
- 2 eggs
- 1 head romaine (cos) lettuce
- 1 bunch watercress
- ½ avocado peeled and cubed
- 100g cherry tomatoes halved
- 2 tbsp chopped stoned kalamata olives
- 60g goat's cheese crumbled
- 1 tbsp ground flaxseed (linseed) meal
- 1 tbsp chopped fresh basil
- ½ tsp salt
Accompaniment
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Method
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1
In a small bowl, combine the dressing ingredients, mix well and reserve.
Place two eggs in a small pan with cold water and simmer for 10 minutes. Remove and cool. Discard the yolks, chop the whites and reserve.
Coarsely chop the lettuce, trim and chop the watercress. Thoroughly wash and dry these, place in a large salad bowl and toss with half the dressing. Add the remaining salad ingredients and reserved chopped egg whites and drizzle with the remaining dressing.
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