Cobb Salad

Method

1. 1

   Step 1

   Place the eggs in a small saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a full boil over high heat, then cover, remove from the heat and let stand for 11 minutes. Transfer to a bowl of iced water for at least 5 minutes, then peel and quarter; the yolks should be fully set.

2. 2

   Step 2

   While the eggs cook, arrange the bacon in a cold 12-inch (30 cm) skillet / frying pan, working in batches if necessary so the slices do not overlap. Set over medium heat and cook for 8–12 minutes, turning occasionally, until browned and crisp. Transfer to paper towels / kitchen paper to drain, then crumble when cool enough to handle.

3. 3

   Step 3

   Meanwhile, pat the chicken dry and pound any thick ends to an even thickness of about ¾ inch (2 cm). Season both sides with ¼ tsp of the salt and ¼ tsp of the pepper. Pour the bacon fat into a heatproof container and carefully wipe the skillet clean.

4. 4

   Step 4

   Heat 1 tsp of the measured olive oil in the skillet over medium heat. Add the chicken and cook for 6–8 minutes per side, until golden and the thickest part reaches 165°F (74°C) on an instant-read thermometer. Transfer to a clean board, rest for 5 minutes, then cut into bite-size pieces and let cool slightly.

5. 5

   Step 5

   In a small bowl, whisk together the red wine vinegar, Dijon mustard, garlic and the remaining ¼ tsp each salt and pepper. Slowly whisk in the remaining olive oil until the dressing is blended and slightly thickened. Whisk again just before serving if it separates.

6. 6

   Step 6

   Chop the lettuce into bite-size pieces and spread across a large serving platter, about 14 inches (35 cm) long, or divide among four dinner plates. Blot any moisture from the cut tomatoes and dice the avocado. Keep the lettuce undressed so it stays crisp while you arrange the toppings.

7. 7

   Step 7

   Arrange the chicken, bacon, egg quarters, avocado, tomatoes and blue cheese in distinct rows over the lettuce. Distribute each topping evenly along its row so all four portions receive a balanced mix. Scatter the chives over the top.

8. 8

   Step 8

   Immediately before serving, spoon about half the vinaigrette evenly over the salad. Serve as four main-course portions, with the remaining dressing alongside for adding to taste. For the best texture, serve promptly rather than letting the dressed lettuce stand.