Cobb Salad Recipe

DRINKS

1. 1

   Cook chicken

   Season the diced chicken with a pinch of salt and pepper. Sauté in a skillet over medium heat with a small drizzle of olive oil until cooked through and lightly browned, about 6-8 minutes. Let cool slightly, then dice into 1/2-inch pieces.

2. 2

   Prepare hard-boiled eggs

   Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a boil, reduce to a gentle simmer for 9-10 minutes, then transfer to an ice bath for 5 minutes. Peel and slice into rounds.

3. 3

   Cook bacon

   In a skillet, cook bacon over medium heat until crisp. Transfer to paper towels to drain. Crumble into bite-sized pieces.

4. 4

   Wash and prep greens

   Rinse spinach thoroughly, spin-dry or pat dry. Arrange in a large shallow bowl or on a platter to form a bed for the salad.

5. 5

   Prep avocado and cheese

   Slice the avocado into wedges or slices. Crumble Danish blue cheese and set aside.

6. 6

   Make the sherry vinaigrette

   In a small bowl, whisk together sherry vinegar, Dijon mustard, honey, salt, black pepper, and minced garlic until well combined.

7. 7

   Emulsify dressing

   Slowly whisk in the extra-virgin olive oil in a thin stream, whisking continuously until the vinaigrette is emulsified and glossy. Taste and adjust salt and pepper if needed.

8. 8

   Assemble and dress the salad

   To serve: mound the spinach on serving plates. Top with the cooked chicken, sliced eggs, avocado, crumbled bacon, and blue cheese. Drizzle with the vinaigrette and toss lightly to coat. Serve immediately with remaining dressing on the side.