A Pretty Classic Cobb Salad
Rating
0 out of 5 stars
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Ingredients
4–6 servings
- For the dressing:
- 1 small shallot, thinly sliced or finely chopped
- 2 tablespoons red or white wine vinegar
- 2 tablespoons fresh lemon juice
- Kosher salt, freshly ground black pepper
- 2 tablespoons dijon or whole grain mustard
- 2 tablespoons bacon fat (optional)
- 2 tablespoons olive oil
- For the salad and assembly:
- 1 pound thick-cut bacon
- 2 (about 1 pound) boneless, skinless chicken breasts
- 1 head romaine or 3–4 heads little gem lettuce, tough outer leaves removed, the rest torn into large pieces (or chopped)
- ½–1 avocado, thinly sliced or chopped
- 4–6 ounces blue (or feta*) cheese, crumbled
- 3-4 large eggs, soft, medium or hard boiled**
- ¼ cup finely chopped chives
- 2 tablespoons coarsely chopped tarragon or parsley
- ¼ pound ripe tomatoes (but only if they’re in season), sliced into wedges
- *No, this is not traditional, but I wouldn’t let your dislike of blue cheese get in the way of you not making this salad.
- **For this salad I like a medium boil. I bring a small pot of water to a boil, add my eggs and boil for 7 minutes. Remove from the water, let run under cool water a minute or two and that’s it. This is a very good not-too-jammy but not chalky egg.
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Preparation
Chef’s notes
DO AHEAD:
Vinaigrette can be made 5 days ahead, stored tightly wrapped or sealed in the refrigerator.