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Layered cobb-salad jars

Layered cobb-salad jars

These layered cobb-salad jars are quick and easy – perfect for when you are entertaining friends.

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Layered cobb-salad jars

Print Recipe
Serves: 4 Time: 45 mins

Ingredients

  • 2 corn on the cobs
  • 250g streaky bacon, diced
  • AÏOLI

  • 1 egg
  • 1 garlic clove, peeled
  • zest and juice of 1 lemon
  • 250ml (1 cup) canola oil
  • salt and freshly ground black pepper, to taste
  • 2 heads baby gem lettuce
  • 15ml (1 tbsp) chives, chopped
  • 1 chilli, thinly sliced
  • fresh mint, to garnish

Instructions

1

Bring a pot of salted water to a boil and cook the corn on the cobs until cooked through, 10 – 15 minutes. Drain and set aside to cool.

2

Place the bacon in a large frying pan over medium heat and fry until golden and crisp. Drain on paper towel and set aside to cool.

3

For the aïoli, place the egg, garlic, lemon zest and juice in a food processor and blend until smooth. Add the oil in a slow, steady stream, while blending, until incorporated. The aïoli should be light in colour and thick. Season to taste.

4

Cut the sweetcorn off the cobs and set aside. Place three baby gem lettuce leaves in the bottom of each glass jar, add a layer of sweetcorn and crispy bacon bits and repeat this process. Top with aïoli, chopped chives and a few slices of fresh chilli. Garnish with fresh mint to serve.

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