American-Style Cobb Salad
TV chef and presenter Matt Tebbutt, who is co-hosting a masterclass at Thoresby Park’s Festival of Food and Drink this month, shares some of his favourite recipes.
Known for its culinary excellence, the Festival of Food and Drink at Thoresby Park takes place on Saturday 16th and Sunday 17th September.
With more than 160 local food and drink retailers, its Cookery Theatre star-studded line up includes Saturday Kitchen’s Matt Tebbutt, who joins MasterChef Champion, Chariya Khattiyot, The Great British Bake Off’s Sandro Farmhouse and newly-announced host Joe Hurd on Sunday 17th September.
VIP tickets for the Festival of Food and Drink cost £25 per person and offer priority parking, fast-track entry, access to the festival VIP area, and the chance to meet the celebrity chefs.
For more information visit www.festivaloffoodanddrink.com
Photograph: Hardie Grant
AMERICAN-STYLE COBB SALAD
Ever popular, the Cobb salad is pretty substantial as salads go. Part of its appeal is in the way it’s displayed in the bowl and mixed together at the table.
• To make the dressing, blend all of the ingredients in a food processor. You might need to add extra buttermilk or water if it’s too thick. It should have the consistency of pouring cream (light cream). Arrange the lettuce and chicory (endive) around a large serving dish or platter.
• Arrange the remaining ingredients in concentric circles, finishing with a sprinkling of herbs and chopped bacon.
• Drizzle over the dressing to serve. Mix well at the table just before you dive in.