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
- 2 corn on the cobs
- 250g streaky bacon, diced
- 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
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.
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.
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.
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.