Cobb Salad Dressing Recipe

This is my all-time favourite dressing for a delicious and quick salad that my family always requests.

I have to credit Lucy Waverman for this as my family always requests this particular salad. It is the dressing that makes it special though!

INGREDIENTS

Lettuce of your choice and the amount is based on how many people you are serving.

Additions: you can add anything of your choosing to the lettuce. I tend to keep it simple though.

Thinly sliced onions

Cucumbers

Tomatoes

1-2 hard boiled eggs-cooled and chopped-the eggs are really key here as they truly enhance the salad dressing! However if there is an egg issue, you can omit.

1/4 to 1/2 cup of shredded cheddar-I either grate it myself or buy the shredded cheddar from the grocery store.
**the recipe originally called for blue cheese and I love it but many of my family do not so the cheddar is a good swap.

SALAD DRESSING RECIPE

2 tbsp of real mayonnaise—I use the avocado oil mayonnaise

1 tbsp of dijon mustard

1 finely chopped garlic clove

1/2 tsp of kosher salt-you can add more to taste

1 tbsp of white wine vinegar

3-4 tbsp of good quality olive oil-I pour slowly whisking until it emulsifies.

Set aside. I like to prepare this early in the day so the garlic has a chance to enhance the flavour of the dressing! It will keep in the fridge for 3-4 days.

METHOD

When ready to serve the salad, drizzle the dressing over the lettuce, add the chopped egg and cheese. You can grind some black pepper if desired.

Toss gently and serve.

I hope you enjoy this salad as much as my family does!