Classic Cobb Salad

Instructions

1. 1

   Cook the Bacon: Lay the Bacon slices in a cold large Skillet. Turn the heat to medium and cook, flipping occasionally, until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into bite-sized pieces.

2. 2

   Hard-boil the Eggs: Place Eggs in a medium Saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately cover, remove from heat, and let sit for 12 minutes. Transfer Eggs to a bowl of ice water for 5 minutes, then peel and quarter.

3. 3

   Cook the Chicken: Pat the Chicken dry and season both sides with Kosher Salt and Black Pepper. Heat 1 tablespoon of Olive Oil in the same Skillet over medium-high heat. Cook the Chicken for 6–7 minutes per side, until golden and cooked through to an internal temperature of 165°F. Let rest 5 minutes, then dice into ½-inch cubes.

4. 4

   Prep the remaining toppings: Dice the Ripe Avocados and Roma Tomatoes. Slice the Green Onions. Chop the Romaine Lettuce and spread it in an even layer across a large salad Bowl or platter.

5. 5

   In a small Mixing Bowl, combine the Red Wine Vinegar, Dijon Mustard, Honey, Garlic, Kosher Salt, and Black Pepper. Whisk together until smooth. Slowly drizzle in the Olive Oil while whisking constantly until the dressing is emulsified and slightly thickened. Taste and adjust seasoning as needed.

6. 6

   Arrange the toppings in neat rows over the Romaine Lettuce: Chicken, Bacon, hard-boiled Eggs, Ripe Avocados, Roma Tomatoes, Blue Cheese, and Green Onions. This is the classic Cobb presentation — each ingredient in its own stripe across the salad.

7. 7

   Drizzle the vinaigrette over the salad just before serving, or serve it on the side so guests can dress their own portions. Toss gently at the table to combine, or serve as-is for the full visual effect.

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