Cascade Room's grilled romaine Cobb salad

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Comfort food doesn't have to be greasy or heavy. At Vancouver's Cascade Room, the West Coast comfort fare is British pub inspired, light and seasonal. Make this Cobb salad and enjoy it on the patio with a pint of beer or a homemade cocktail, just like how you'd enjoy it at the Cascade Room. 

Blue cheese dressing

5 tbsp apple cider vinegar
150 g Stilton or other blue cheese
2 cups mayonnaise

Add all ingredients to a food processor and mix.

 

Salad

4 eggs
3 tbsp white wine vinegar
2 heads romaine lettuce, halved lengthwise
olive oil, enough to coat lettuce and to taste
salt, to taste
pepper, to taste
1 cooked chicken breast, sliced
8 strips cooked bacon, roughly chopped
100 g crumbled blue cheese

In a sauce pan over medium heat, bring 2 litres of water and white wine vinegar to a simmer. Swirl the water with a spoon and crack the eggs into the pot, keeping the water moving. Reduce heat to a gentle simmer and cook eggs until desired doneness. For soft poached, around 2 minutes. Set aside.

Turn BBQ or griddle up to full heat.

Rub cut side of romaine with a little olive oil and season with salt and pepper. Place romaine on grill and char lettuce for 1 minute.

Place one half of the romaine on each plate and drizzle heavily with the blue cheese dressing.

Divide chicken and bacon between the salads.

Add the eggs to the top of the salad and season with salt and pepper. Crumble stilton over salads. Drizzle olive oil over salad.