A Pretty Classic Cobb Salad

Name: A Pretty Classic Cobb Salad
Yield: 4
Cuisine: American
Ingredients: 1 piece Shallots (1 small shallot, thinly sliced or finely chopped); 2 tbsp Red Wine Vinegar (2 tablespoons red or white wine vinegar); 2 tbsp Lemon Juice (2 tablespoons fresh lemon juice); 0 pieces Kosher Salt (Kosher salt, freshly ground black pepper); 2 tbsp Dijon Mustard (2 tablespoons dijon or whole grain mustard); 2 tbsp Bacon Fat (2 tablespoons bacon fat (optional)) — optional; 2 tbsp Olive Oil (2 tablespoons olive oil); 1 lb Bacon (1 pound thick-cut bacon (you could do less, but why)); 1 lb Chicken Breast (2 (about 1 pound) boneless, skinless chicken breasts); 1 piece Romaine Lettuce (1 head romaine or 3–4 heads little gem lettuce, tough outer leaves removed, the rest torn into large pieces (or chopped)); ½ piece Avocado (½–1 avocado, thinly sliced or chopped — up to 1); 4 oz Blue Cheese (4–6 ounces blue (or feta*) cheese, crumbled — up to 6); 3 pieces Egg (3-4 large eggs, soft, medium or hard boiled** — up to 4); ¼ cup Chives (¼ cup finely chopped chives); 2 tbsp Tarragon (2 tablespoons coarsely chopped tarragon or parsley); ¼ lb Tomato (¼ pound ripe tomatoes (but only if they’re in season), sliced into wedges)

A classic American chopped salad with chicken, bacon, blue cheese, avocado, and a homemade red wine vinaigrette, arranged in sections on a bed of romaine.

American

Servings4

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Gluten Free

Ingredients

For 4 servings

Shallots1 piece · 1 small shallot, thinly sliced or finely chopped
Red Wine Vinegar2 tbsp · 2 tablespoons red or white wine vinegar
Lemon Juice2 tbsp · 2 tablespoons fresh lemon juice
Kosher Salt0 pieces · Kosher salt, freshly ground black pepper
Dijon Mustard2 tbsp · 2 tablespoons dijon or whole grain mustard
Bacon Fat2 tbsp · 2 tablespoons bacon fat (optional) · optional
Olive Oil2 tbsp · 2 tablespoons olive oil
Bacon1 lb · 1 pound thick-cut bacon (you could do less, but why)
Chicken Breast1 lb · 2 (about 1 pound) boneless, skinless chicken breasts
Romaine Lettuce1 piece · 1 head romaine or 3–4 heads little gem lettuce, tough outer leaves removed, the rest torn into large pieces (or chopped)
Avocado½ piece · ½–1 avocado, thinly sliced or chopped — up to 1
Blue Cheese4 oz · 4–6 ounces blue (or feta*) cheese, crumbled — up to 6
Egg3 pieces · 3-4 large eggs, soft, medium or hard boiled** — up to 4
Chives¼ cup · ¼ cup finely chopped chives
Tarragon2 tbsp · 2 tablespoons coarsely chopped tarragon or parsley
Tomato¼ lb · ¼ pound ripe tomatoes (but only if they’re in season), sliced into wedges

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Steps

1For the vinaigrette: Combine shallot, vinegar and lemon in a medium bowl; season with salt and pepper and let sit a few minutes to lightly pickle the shallot. Add mustard and olive oil, stir to combine (you can use a whisk for this but a fork will be fine); season again with salt and pepper and set aside. There! A lovely vinaigrette.
2For the salad: Cook the bacon, flipping occasionally, in a large skillet over medium heat until crispy, 8–10 minutes depending on thickness. Using tongs, transfer bacon to a paper towel lined plate, leaving about ⅓ cup of the fat in the skillet (I like to save any extra fat and whisk a little into the vinaigrette, or use it to sauté vegetables or fry eggs the next day). Once the bacon is cooled, chop or crumble and set aside.
3Season chicken on both sides with salt and pepper. Return the skillet with bacon fat to medium heat. Cook chicken until cooked through and nicely golden brown on both sides, about 4 to 5 minutes per side. Transfer to a cutting board until cool enough to either chop, slice or shred by hand into bite-sized pieces; set aside.
4Spoon a little of your lovely vinaigrette over the tomatoes, give them a toss and set aside so they can get all nice and juicy.
5Arrange lettuce on a large serving platter or large bowl and top with half your herbs. Spoon half the vinaigrette over and season with salt and pepper; give it a nice toss around. Arrange avocado, blue cheese, halved eggs, crumbled bacon, chicken and dressed tomatoes around in whatever pattern or not-pattern you like. Scatter with the remaining herbs and spoon over remaining vinaigrette.
6DO AHEAD: Vinaigrette can be made 5 days ahead, stored tightly wrapped or sealed in the refrigerator.