Cobb Salad Recipe

Soft-boil eggs

Bring ~1 litre of water and 1 tsp kosher salt to a gentle rolling boil in a medium saucepan. Using a slotted spoon, lower 4 large eggs into the boiling water. Start timing immediately and simmer for 7 minutes for soft-cooked yet set whites and slightly jammy yolks. (For firmer yolks, cook 9–10 minutes.)

When time is up, transfer eggs to a bowl of ice water to stop cooking and cool for 5 minutes. Gently peel and set aside. Slice each egg in half lengthwise just before assembling the salad.

Cook bacon: In a skillet over medium heat, lay 6 bacon strips and cook until crisp, turning as needed, about 8–10 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain, then chop into 1/2-inch pieces.

If your chicken is not already cooked: Season 2 boneless skinless chicken breasts with 1/2 tsp black pepper and a pinch of salt. Heat 1 tsp neutral oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then slice or chop into bite-sized pieces to yield 2 cups.

Wash and dry 6 cups romaine lettuce. Chop or tear into bite-size pieces and place in a large shallow serving bowl or platter.

Halve 1 cup cherry tomatoes or quarter larger tomatoes and scatter over the lettuce.

Halve the avocado, remove pit, scoop out flesh and slice or dice. Immediately toss avocado lightly with the 1 tsp lemon juice to slow browning, then arrange on the salad.

Crumble 1 cup blue cheese and sprinkle over the salad. Scatter chopped bacon and cooked chicken in separate rows or evenly across the lettuce for a classic Cobb presentation.

Thinly slice chives or green onions and sprinkle over the top.

In a small bowl or jar, whisk together 3 tsp red wine vinegar, 1 tsp Dijon mustard and 1 tsp fresh lemon juice. While whisking, slowly drizzle in 6 tbs olive oil to emulsify. Season with 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Alternatively, shake all ingredients in a sealed jar until combined.

Arrange components attractively: romaine base, rows or clusters of chicken, bacon, avocado, halved soft-boiled eggs (cut side up), tomatoes and cheese. Drizzle dressing over the salad or serve on the side.

Garnish with sliced chives. Serve immediately so avocado remains fresh and eggs are at best texture.