Cobb salad
Rows of chicken, crisp bacon, egg, tomato, avocado and blue cheese laid over crunchy romaine, with a sharp red wine vinaigrette.
Method
- 1
Lower the eggs into a pan of simmering water and cook for hard-boiled eggs with firm yolks.
- 2
Move the eggs into iced water to cool.
- 3
Season the chicken with a little salt and pepper and cook in the olive oil over medium heat, turning once, until golden and the centre reaches 74°C.
- 4
Rest the chicken on a board, then cut it into small cubes.
- 5
Fry the bacon in the same pan until crisp, drain on kitchen paper and break it into pieces.
- 6
Shake the vinegar, mustard, garlic, the rest of the salt and pepper and the olive oil together in a jar until thick.
- 7
Chop the romaine into bite-sized pieces and spread it over a large platter.
- 8
Peel and chop the eggs and dice the tomatoes.
- 9
Halve, stone and dice the avocados just before serving so they stay green.
- 10
Arrange the chicken, bacon, egg, tomato, avocado and blue cheese in neat rows over the lettuce.
- 11
Scatter with chives and serve with the dressing, tossing everything together at the table.
Notes
- Everything except the avocado can be prepared a few hours ahead and kept in the fridge.
- Roquefort is the traditional cheese, but any crumbly blue works, and so does mild feta for those who dislike blue cheese.
Equipment
Small saucepan, Frying pan, Bowl of iced water, Small jar or bowl, Large serving platter