Pea Cobb Salad
By OcadoLife
Published on 17 June 2024
This bright US-style Pea Cobb Salad is made with sweet, perky fresh peas – which pair perfectly with
the bold blue cheese and sauerkraut – but frozen will work well too. Food stylist and The Shortcut
Cook author Rosie Reynolds has laid the dish out as a classic cobb salad, with each element
beautifully presented in a row, but simply toss any leftovers all together to make a chopped salad –
the flavours will be just as delicious!Time and servings
25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 2 large eggs
- 170g fresh peas
- 150g blue cheese, crumbled
- 2 tbsp low-fat greek yoghur
- ½ (25g) pack chives, finely chopped
- 1 tsp dijon mustard
- 1 romaine lettuce, cut into chunks
- 200g cherry tomatoes, quartered
- 150g sauerkraut of your choice (we used pineapple and turmeric sauerkraut)
- 1 (100g) pack pulled ham hock
Method
Step 1
Cook the eggs in a pan of boiling water for 10 mins, adding the peas for the final 2 mins. Drain, then cool in ice-cold water and drain again. Peel the eggs and chop each into 6 pieces.Step 2
For the dressing, put half the cheese in a mixing bowl with the yoghurt and 2 tbsp cold water; mash with a fork. Mix in most of the chives and all the mustard; season.Step 3
Place the lettuce, tomatoes, peas, eggs, sauerkraut and ham hock in rows on a platter. Crumble over the remaining cheese. Drizzle with the dressing; top with the rest of the chives. Chill leftovers for up to 2 days.