Pretty Classic Cobb Salad

Name: Pretty Classic Cobb Salad
Cook time: 45 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 small shallot thinly sliced or finely chopped; 2 tablespoons wine vinegar red or white; 2 tablespoons lemon juice; 0 kosher salt to taste; 0 black pepper to taste; 2 tablespoons dijon mustard; 2 tablespoons olive oil; 1 pound thick-cut bacon; 2 pieces chicken breasts boneless, skinless; 0 kosher salt to taste; 0 black pepper to taste; 0.25 pound tomatoes ripe, sliced into wedges; 4 large eggs soft, medium, or hard boiled; 1 head romaine lettuce or 3–4 heads little gem lettuce, tough outer leaves removed, the rest torn into large pieces or chopped; 0.25 cup chives finely chopped; 2 tablespoons tarragon or parsley coarsely chopped; 0 kosher salt to taste; 0 black pepper to taste; 1 whole avocado thinly sliced or chopped; 5 ounces blue cheese or feta cheese, crumbled

A timeless Cobb Salad with a tangy shallot-mustard vinaigrette, bacon, chicken, avocado, and optional tomatoes. Perfect for a hearty meal or entertaining guests.

Cook time: 45 minutes

Servings: 6

Ingredients

1 small shallot thinly sliced or finely chopped
2 tablespoons wine vinegar red or white
2 tablespoons lemon juice
0 kosher salt to taste
0 black pepper to taste
2 tablespoons dijon mustard
2 tablespoons olive oil
1 pound thick-cut bacon
2 pieces chicken breasts boneless, skinless
0 kosher salt to taste
0 black pepper to taste
0.25 pound tomatoes ripe, sliced into wedges
4 large eggs soft, medium, or hard boiled
1 head romaine lettuce or 3–4 heads little gem lettuce, tough outer leaves removed, the rest torn into large pieces or chopped
0.25 cup chives finely chopped
2 tablespoons tarragon or parsley coarsely chopped
0 kosher salt to taste
0 black pepper to taste
1 whole avocado thinly sliced or chopped
5 ounces blue cheese or feta cheese, crumbled

Instructions

For the vinaigrette: Combine the thinly sliced shallot, 2 tablespoons of red or white wine vinegar, and 2 tablespoons of fresh lemon juice in a medium bowl. Season with kosher salt and freshly ground black pepper. Let sit for a few minutes to lightly pickle the shallot. Add 2 tablespoons of dijon or whole grain mustard, and 2 tablespoons of olive oil. Stir to combine and set aside.
Cook the bacon: In a large skillet, cook 1 pound of thick-cut bacon over medium heat, flipping occasionally, until crispy (about 8-10 minutes). Transfer bacon to a paper towel-lined plate, leaving about ⅓ cup of the fat in the skillet. Chop or crumble the cooled bacon and set aside.
Season the chicken breasts with salt and pepper on both sides. In the same skillet with the bacon fat, cook the chicken over medium heat until cooked through and golden brown on both sides (about 4-5 minutes per side). Transfer the chicken to a cutting board to cool, then chop, slice, or shred into bite-sized pieces and set aside.
Spoon a little of the vinaigrette over the sliced tomatoes, toss gently to coat, and set aside.
Prepare the eggs: Bring a small pot of water to a boil. Add 3-4 large eggs and boil for 7 minutes for a medium boil. Remove from water and run under cool water for a minute or two. Let cool before peeling and halving the eggs.
Assemble the salad: Arrange the torn or chopped lettuce on a large serving platter or in a large bowl. Top with half of the finely chopped chives and coarsely chopped tarragon or parsley. Spoon half of the vinaigrette over the lettuce and season with salt and pepper. Toss gently to combine.
Top the salad with sliced or chopped avocado, crumbled blue cheese (or feta cheese), halved eggs, crumbled bacon, cooked chicken, and dressed tomatoes. Scatter the remaining herbs over the top and drizzle with the remaining vinaigrette.