Cobb Salad

Grilled or stovetop chicken, crisp bacon, egg, avocado, tomato, and blue cheese make a substantial composed salad over romaine with tangy red-wine vinaigrette.

55 min

4 main-course servings

Composed Cobb salad with chicken, bacon, egg, avocado, tomato, and blue cheese arranged over chopped romaine beside red-wine vinaigrette.

Ingredients

1 1/2 lb boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper, divided

6 slices thick-cut bacon

4 large eggs

2 tbsp red wine vinegar

1 tsp Dijon mustard

1 small shallot, finely minced

1/2 tsp honey

1/3 cup extra-virgin olive oil

2 heads romaine lettuce, chopped into bite-size pieces

1 pint cherry tomatoes, halved

1 large ripe avocado, diced

4 oz blue cheese crumbles

Equipment

Large skillet · Small saucepan · Instant-read thermometer · Grill or heavy skillet · Large serving platter · Whisk and mixing bowl

Keep the rows distinct

Toss only the romaine with a little vinaigrette, then lay on each topping in its own visible strip.

Dress at the table

Set out the remaining red-wine vinaigrette so diners can add more without disturbing the composed platter.

Make the dressing and toppings

01. Whisk red wine vinegar, Dijon, shallot, honey, salt, and pepper; stream in olive oil until lightly thickened, then let the shallot soften.

02. Start bacon in a cold skillet over medium-low heat and turn until crisp and rendered; cool on paper towels before crumbling.

03. Bring eggs covered with cold water to a boil, cover off heat for 10 minutes, then cool in cold water, peel, and quarter.

Cook the chicken

04. Pat chicken very dry and rub with olive oil, salt, and pepper so the surface browns instead of steaming.

05. Grill over medium-high heat or pan-cook in a hot heavy skillet, turning once; cook until the thickest center reaches 165 F.

06. Rest chicken on a clean board for 5 minutes, then slice across the grain and retain any collected juices.

Compose and serve

07. Rinse and thoroughly dry romaine before spreading it over the platter; cut tomatoes and avocado close to assembly.

08. Lightly dress the romaine, then arrange chicken, bacon, eggs, tomatoes, avocado, and blue cheese in separate rows; pass remaining vinaigrette.