Cobb Salad

A classic American salad featuring romaine, chicken, bacon, eggs, avocado, tomatoes, and blue cheese, all arranged in colorful rows.

Prep time: 20 min | Cook time: 10 min | Total time: 30 min | Yield: 2 servings

Ingredients

• 1 head romaine lettuce, coarsely chopped
• 4 hard-boiled eggs, peeled and halved
• 400g (14 oz) cooked chicken, diced
• 200g (7 oz) bacon or lardons, cooked until crisp
• 1 avocado, thinly sliced
• 100g (3.5 oz) crumbled Roquefort or blue cheese
• 20–25 cherry tomatoes, halved
• 2 tbsp finely chopped chives
• Vinaigrette: 2 parts olive oil to 1 part red wine vinegar, seasoned with oregano, pepper, onion powder, mustard powder, and honey

Instructions

1. Cook bacon or lardons over medium-low heat until slightly browned. Drain excess fat.
2. Steam or boil eggs for about 8 minutes, then peel and halve.
3. Dice cooked chicken, chop lettuce, and slice tomatoes.
4. Prepare vinaigrette: Whisk olive oil, red wine vinegar, oregano, pepper, onion powder, mustard powder, and honey to taste.
5. Arrange salad on individual plates: Place lettuce in the center, then create strips of chicken, bacon, avocado, and cherry tomatoes alongside.
6. Top with crumbled Roquefort cheese and drizzle with vinaigrette.