Name: Cobb Salad
Prep time: 15 min
Total time: 15 min
Yield: 5 servings
Ingredients: 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

Ingredients

Serves/makes 5

Vinaigrette

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

Salad

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

Instructions

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.

Cobb Salad

Ingredients

Vinaigrette

Salad

Instructions

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