45 minutes
A traditional Cobb salad with a variety of toppings and a homemade dressing.
Small Shallot, thinly sliced into rings
each
tablespoons
to taste
to taste
tablespoons
Olive Oil, plus more as needed
tablespoons
each
Thick-Cut Bacon, chopped
0 oz
Boneless Skinless Chicken Breast, cooked and chopped
0 oz
Romaine Lettuce, torn or chopped
head
Tomatoes, sliced or quartered
0 oz
Avocado, sliced or chopped
each
Blue Cheese, crumbled
0 oz
Chives, finely chopped
tablespoons
1. Dressing Prep
In a bowl, combine sliced shallot and red-wine vinegar. Season with salt and pepper. Set aside for 5 minutes. Add mustard and olive oil, whisk to blend. Adjust seasoning with salt and pepper if needed.
2. Boil Eggs
Bring a pot of water to a boil. Add eggs and cook for 8 minutes. Transfer to cold water to chill, then peel and chop.
3. Fry Bacon
In a skillet, cook bacon until crisp, about 8-10 minutes. Transfer to a paper towel to drain and cool, then chop.
4. Cook Chicken
Drain the skillet, leaving 2 tablespoons of bacon fat. Season chicken with salt and pepper. Cook until browned and cooked through, about 12-15 minutes. Let cool, then chop.
5. Combine Drippings
Pour skillet drippings into the dressing, whisk to blend. Add extra olive oil if needed.
6. Salad Assembly
Toss lettuce with half of the dressing. Season with salt and pepper. Arrange chicken, tomatoes, eggs, avocado, and blue cheese on top. Sprinkle with bacon and remaining dressing. Garnish with chives.
Opt for organic greens, heirloom tomatoes, and artisanal blue cheese to elevate the flavors.
Poach the chicken in a flavorful broth or use sous-vide for tender and moist results. If grilling, marinate first.
Balance the vinegar and oil ratio, and use freshly minced garlic for robust flavor. Adjust to taste.
Bake bacon in the oven on a wire rack over a sheet pan for even cooking and perfect crispiness.
Aim for aesthetic appeal and even distribution of ingredients for a forkful that contains a little bit of everything.
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