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Annabel's Recipe - Chicken Cobb Salad - 14 Feb


COBB SALAD OF CORN, AVOCADO AND TOMATO WITH BASIL OIL - Serves 4
Assemble: Sensational Food Made Simple (p. 120)

1 1/2 cups whole kernel corn, cooked, or thawed if frozen
4 tomatoes, cored and cut in wedges
1 large just-ripe avocado cut in chunks
2 tbsp finely chopped red onion
2 spring onions, thinly sliced
1/4 cup basil oil (below)
1/2 tsp salt and grinds of pepper

TOSS all ingredients together and season to taste. Serve with meat or poultry.

Storage: Prepared salad can be stored in the fridge for up to 2 hours. For longer storage add the avocado at serving time. Return to room temperature before serving.

CHICKEN COBB SALAD

SHRED the flesh of 1 cooked chicken or 2 smoked
chicken breasts into the salad for a main course.

BASIL OIL (p.18)

2 cups tightly packed basil leaves (40 g)
1/2 tsp salt
1 cup oil, e.g. grape seed or olive oil or a mix of both

PLACE basil leaves in a bowl and pour over boiling water to wilt. Drain at once and refresh under cold water.
DRAIN thoroughly and purée with salt and oil until smooth. Strain off solids through a fine sieve if desired (I don't bother).
Makes 1 1/2 cups
Storage: Keep in the fridge up to 4-5 days or freeze in ice block containers.

 


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