Cobb Salad with Ham or Smoked Turkey

Total time: 20 minutes
      Similar to the classic summer salad on American menus, this is chock-a-block with summer vegetables and finished with a creamy, yogurt-based dressing, similar to the American Ranch.

 Ingredients:

• 8oz (240gr) slice ham or smoked turkey
• 4oz (120gr) firm cheese - Cheddar, Swiss
• 4oz (120gr) green and/or yellow beans 
• 2 eggs, hard-boiled
• 2 tomatoes
• enough lettuce for 2 main dish salads
• Creamy Herb Dressing:
• 1/3 cup (3oz, 90gr) Greek or plain yogurt
• 1 tbs Dijon-style mustard
• 1 tbs tarragon white wine vinegar
• 2 tbs fresh snipped chives
• 1 tbs fresh snipped tarragon
• 2 tbs salad olive oil

 Instructions

• Hard cook eggs. 
• Top and tail beans and cut into 2 inch (5cm) lengths.
•  Fill a medium saucepan 2/3 full of water and bring to a boil over high heat. 
• Add beans and blanch for 3 minutes. 
• While the beans cook fill a large bowl or pan 3/4 full of cold water.  When the beans are done, drain and dump into the cold water.  Swirl around until cool then drain and set aside. 
• Prepare lettuce, tear and arrange on shallow platter or salad bowl.  Make vinaigrette. 
• Slice ham, cheese and tomatoes. 
• When eggs are done, cool, peel and quarter.
• Creamy Herb Dressing:
• Snip oregano and chives with scissors.
•  In small bowl whisk yogurt, mustard and vinegar. 
• Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.
• To assemble: Add 2 - 3 tbs dressing to lettuce and toss well to combine.  Taste, adjust. 
• Arrange ham, tomato, eggs, beans and cheese on top of lettuce. 
• Drizzle with a bit of dressing and serve, extra dressing on the side.