This is a deconstructed cobb salad. I loved how there was always a salad course in San Francisco and I think it’s a great way to start off a meal. This morsel of a salad is the amuse bouche for my San Francisco themed menu, but it can be doubled for a starter or quadrupled for a side dish.   

egg cobb salad 

serves 6

–

1 Clarence Court egg

3 tbsp sour cream 

3 tbsp buttermilk

1/6 garlic clove, grated 

zest and juice 1/2 lemon 

3 red little gem

1 tbsp chopped capers 

1 tbsp dill, chopped

1 tbsp parsley, chopped 

1 tbsp mint, chopped

sea salt and black pepper

pink peppercorns, to garnish  

–

Place the egg in a saucepan and cover with boiling water. Bring to the boil and then simmer for 7 mins. Drain and refresh in cold water until cool. Shell the egg and chill for 1hr or until needed. 

In a small jug, mix together the sour cream, buttermilk, garlic, lemon zest and juice, and salt and pepper. 

Trim the red little gems and quarter lengthways, then halve the quarters again. Set out six small plates and place two chunks of the little gem on a plate each. Grate the egg over the salads, then drizzle over the dressing. Garnish with the herbs and pink peppercorns.   

Related posts:

Recipe: Griddled asparagus, marinated egg and red cabbage Tapas supper club, Anerley Works, 24th May recipe: Crab or Jerusalem artichoke chowder Recipe: Raw broad bean gazpacho recipe