American by KitchenFeed
Cobb Salad
Prep 25 min
Cook 15 min
Total 40 min
Serves 8 Steps
Step-by-step
1 Combine the shallot, red wine vinegar, vegetable oil, Dijon mustard, ¾ teaspoon salt, pepper, and sugar in a jar with a tight-fitting lid. 2 Shake vigorously to emulsify (or whisk in a bowl); set aside. 3 Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. 4 Transfer the bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan. 5 Season the chicken with ½ teaspoon salt and add to the bacon fat in a single layer. 6 Cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes; remove to a plate and cool. 7 Put the romaine, chicken, and tomatoes in a large bowl. 8 Shake the dressing to re-emulsify, add three-quarters of it, and toss gently. 9 Add more dressing little by little to taste; adjust seasoning. 10 Arrange the salad on a platter or plates. 11 Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and bacon over the top. 12 Serve with a pepper mill at the table. Notes No oven needed — everything cooks in one skillet in about 15 minutes. Store-bought hard-boiled eggs save a step. The vinaigrette can be made up to 2 days ahead and refrigerated. Blue cheese is optional; chicken breasts can replace tenderloins.
Photo: Jodimichelle · Wikimedia Commons · CC BY-SA 2.0
Source: Once Upon a Chef
