Real Mccoy Recipe

Wash and thoroughly dry the romaine and spinach. Chop the romaine into bite-sized pieces and leave the spinach whole or roughly tear. Place both in a large salad bowl and gently toss to combine.

Prepare Eggs

Bring a small saucepan of water to a gentle boil. Carefully add the 2 eggs and simmer for 9 minutes for hard-cooked yolks that remain creamy. Immediately transfer eggs to an ice bath for 5 minutes, then peel and halve or quarter.

Cook Bacon (if not pre-cooked)

If your bacon isn't cooked, lay slices in a cold skillet, turn heat to medium, and cook until crisp, about 6–8 minutes, flipping once. Transfer to paper towels to drain and crumble when cool.

If your chicken is not already cooked: roast or pan-sear a 1-lb breast seasoned with salt and pepper until internal temperature reaches 165°F (74°C), then rest 5 minutes and slice thinly. If using leftover or rotisserie chicken, shred or slice into 2 cups total.

Cooked beet: if using a raw beet, roast at 400°F (200°C) wrapped in foil or in a covered dish with a splash of oil for 45–60 minutes until tender; peel and dice. If using pre-cooked or vacuum-packed beets, drain and dice. Add diced beet, tomato pieces, sliced avocado, shredded aged cheddar, crumbled bacon and chicken to the bowl with greens, arranging them attractively on top.

Add the peeled and halved eggs to the salad, spacing them evenly around the bowl.

In a small mason jar or bowl combine balsamic vinegar (3 tbsp), Dijon mustard (1 tsp), honey (1 tsp), minced garlic (1 clove), salt (1 tsp), and black pepper (1 tsp). Whisk or shake to combine.

Slowly stream in the olive oil (6 tbsp) while whisking vigorously, or add oil to the jar and shake until the dressing emulsifies and thickens slightly. Taste and adjust seasoning; add the optional 1 tsp lemon juice if you want more brightness. If dressing tastes too sharp, add a little more honey (1/2 tsp).

Drizzle the balsamic vinaigrette over the assembled salad — start with about half the dressing (2–3 tbsp) and toss gently to coat the greens and distribute toppings. Add more dressing to taste, being careful not to overdress.

Garnish with the optional chopped parsley or chives and a final grind of black pepper. Serve immediately so avocado and greens remain fresh.