Cobb Salad Recipe

Hard-boil eggs

Place 4 large eggs in a single layer in a medium saucepan and add cold water to cover by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, turn off heat, cover pan, and let sit 9 minutes for firmly set yolks. After 9 minutes, transfer eggs to a bowl of ice water and chill 5 minutes. Peel and halve lengthwise; set aside.

While eggs are cooling, wash and thoroughly spin or pat dry the salad greens. Halve the heirloom tomatoes and slice the avocado just before assembly to prevent browning; toss avocado with a squeeze of lemon if desired.

Season both sides of 2 boneless skinless chicken breasts with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub with 1 tbs olive oil.

Preheat a grill or grill pan over medium-high heat. When hot, grill chicken 5–7 minutes per side, or until an instant-read thermometer reads 165°F (74°C) in the thickest part. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Cook 6 strips of bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to drain and cool, then chop or crumble into pieces.

In a small bowl or jar combine 3 tbs red wine vinegar, 1 tps Dijon mustard, 1 tbs minced shallot, 1 tsp honey, 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk while slowly streaming in 6 tbs extra-virgin olive oil until emulsified. Taste and adjust seasoning. The dressing will keep refrigerated for up to 3 days.

On a large platter or individual plates, arrange 6 cups of mixed salad greens in an even layer.

Arrange toppings in rows or sections across the greens: halved heirloom tomatoes (1 cup), sliced avocado (1 cup), sliced grilled chicken, halved hard-boiled eggs (4 eggs), crumbled bacon and 3 oz bleu cheese. Aim for visually distinct rows like a classic Cobb.

Drizzle desired amount of red wine vinaigrette over the assembled salad (about 2–4 tbs per serving) or serve on the side. Sprinkle chopped chives or parsley if using.

Serve immediately, allowing diners to mix the salad themselves so avocado and greens remain fresh.