Cobb Salad

• lettuce, choppedromaine or iceberg1 piece
• chicken breast, cooked, diced200g
• bacon, cooked, chopped100g
• egg, hard-boiled2 piece
• blue cheese, crumbled80g
• avocado, sliced1 piece
• tomato, cut into wedges2 piece
• dijon mustardfor vinaigrette1 tsp
• red wine vinegarfor vinaigrette1 tbsp
• olive oilfor vinaigrette3 tbsp

Method

1. 1

   Hard-boil eggs (10 min), peel, and quarter.

2. 2

   Cook bacon until crisp; drain and roughly chop.

3. 3

   Poach or sear chicken breast until cooked through; rest, then dice.

   Rest the meat — slicing too soon loses the juice.

4. 4

   Whisk dijon, red wine vinegar, and olive oil into a sharp vinaigrette.

5. 5

   Layer chopped lettuce on a wide platter; arrange chicken, bacon, egg, blue cheese, avocado, and tomato in distinct rows.

   The visual rows are the whole point of a Cobb.

6. 6

   Drizzle vinaigrette over and toss only at the table.

Per serving

720

kcal

47g

protein

12g

carbs

55g

fat