Cobb salad
A classic Cobb salad in tidy rows: rotisserie chicken, crisp bacon, hard-boiled eggs, avocado, tomatoes and blue cheese with a red wine vinaigrette.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 830 kcal
Ingredients
Method
Bring a small saucepan of water to a boil (use a kettle to speed it up). Lower in the eggs with a spoon and simmer for 10 minutes for firm yolks.
Meanwhile, lay the bacon in a cold skillet, set it over medium heat and cook, turning now and then, until crisp. Drain on paper towels, then crumble.
While the eggs and bacon cook, shake the oil, vinegar, Dijon, honey, garlic, a pinch of salt and some pepper in a jar until creamy. Dice the chicken, halve the tomatoes and dice the avocado.
Move the eggs to a bowl of ice water to cool, then crack and peel them under the water and cut into quarters or chop.
Spread the romaine on a large platter or two plates. Arrange the chicken, bacon, egg, avocado, tomatoes and blue cheese on top in neat rows.
Sprinkle with the chives, then drizzle with the vinaigrette at the table or toss it all together before eating.
Tips
- Peel the eggs under cold water starting at the wide end, where the air pocket is; slightly older eggs peel more easily.
- Dice the avocado last and season it with a pinch of salt so it doesn't brown before serving.
- Stays gluten-free if you check the labels: some rotisserie chicken rubs and bacon cures contain wheat, so pick ones marked gluten-free.
