Cobb Salad

Ingredients

Serves/makes 5

1/2 cup red wine vinegar

1 small shallot, roughly chopped

2 tablespoons Dijon mustard

2 tablespoons honey

1 teaspoon Diamond Crystal kosher salt

1/2 teaspoon freshly ground black pepper

2/3 cup extra-virgin olive oil

4 small heads romaine lettuce, chopped

3 cups poached chicken breasts, cubed

6 ounces cherry tomatoes, halved

8 slices cooked bacon, roughly chopped

1 large avocado, chopped

3 hard-boiled eggs, quartered lengthwise

4 ounces blue cheese, crumbled

1.
In a blender, process red wine vinegar, shallot, Dijon, honey, salt, and pepper on high until smooth, about 20 seconds. With machine running, slowly add oil in a steady stream until emulsified, about 1 minute. Pour vinaigrette into a bowl; set aside.
2.
In a large bowl, toss lettuce with 1/2 cup of prepared vinaigrette, and season to taste with salt and pepper. Transfer to a serving bowl or platter.
3.
In now-empty large bowl, toss chicken with 2 tablespoons vinaigrette until evenly coated.
4.
Arrange dressed chicken over dressed lettuce. In now-empty bowl, toss cherry tomatoes and 2 tablespoons vinaigrette, and decoratively arrange over lettuce.
5.
Top salad with bacon, avocado, eggs, and blue cheese. Serve with remaining 1/2 cup vinaigrette for drizzling over top.

The dressing can be made ahead and refrigerated in an airtight container for up to 5 days. Briefly whisk or shake in a tightly sealed jar to recombine before using.
The lettuce, poached chicken, tomatoes, bacon, hard-boiled eggs, and blue cheese can all be prepared ahead and refrigerated in separate airtight containers for up to 2 days before assembling the salad.