Recipes | Viewing Category: Salad

1. Prepare your cucumber by cutting the ends off each one. Smash cucumbers with the side of a large knife/cleaver. Cut up smashed cucumber into chunks and place into a large bowl. Add salt and sugar and toss to coat. Set aside for 20mins.

2. Meanwhile, place chopped garlic into a medium sized heatproof bowl. Heat sesame oil in a dry pan until smoking. Carefully pour smoking oil onto the garlic. The hot oil will release the aroma in the garlic and help take away its raw edge/taste. Add in soy sauce, rice vinegar, Chinkiang vinegar and chilli oil to taste. Stir to mix.

3. Drain your cucumbers after 20min, leaving behind all the excess liquid. Place cucumbers in the bowl with the dressing and mix to evenly coat. Place salad in a serving bowl and garnish with fresh coriander.

Chicken: 

1. Heat up oil in a pan on medium heat. When hot add in chicken. Season with salt and pepper on one side. 

2. After 7 minutes, flip and add salt and pepper to the other side for another 7 minutes or until cooked.  Flip over once more so the salt and pepper on the other side transfer into chicken. Slice when cool

Boiled Eggs: 

1. Bring water to boil in a pot. Carefully add in your eggs and boil for 8 minutes. Peel and slice into wedges when cooled 

Assembling: 

3. Add in the lettuce on the bottom as a base, then all other other ingredients. Add dressing when ready to serve and mix. 

For a traditional dressing: 

Combine:

• 3Tbsp balsamic vinegar 
• 1 Tbsp dijon mustard
• 1 garlic clove, finely minched
• 1/3 extra virgin olive oil
• Pinch of salt and pepper 

Otherwise this salad works with a creamy mayo dressing, a zesty dressing or even just kewpie mayo. 

Please note: This is not a traditional cobb salad. A traditional one usually consists of blue cheese instead of feta, but this is just our preference. Any cheese works really. Also you can add crispy bacon for that extra texture and I mean... bacon's good on anything right? 

1. Add all ingredients into a mixing bowl and give it a good mix. 

Pro tip: If you have time, let the salad sit for 30 mins so that the salt and vinegar can do its thing in bringing you more flavour. Feel free to jazz it up with olive oil, add in eggs or other veggies you want. This recipe is so versatile that it virtually works with so many different vegetables.