Classic American Cobb Salad

Ingredients

Instructions

0 of 6 steps complete

1. 1Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, cover, remove from heat and stand for 10–12 minutes. Transfer to ice water for 5 minutes, peel and quarter; whites and yolks should be firm.
2. 2While eggs cook, fry bacon in a skillet over medium heat for 8–12 minutes, turning until crisp and fully cooked. Drain on paper towels and crumble after cooling.
3. 3Whisk olive oil, vinegar, Dijon, garlic, salt and pepper until emulsified. Taste and adjust seasoning.
4. 4Spread romaine on a large platter or divide among four plates. Arrange cooked chicken, bacon, eggs, avocado, tomatoes and blue cheese in rows over the lettuce.
5. 5Sprinkle with chives and drizzle with dressing just before serving. Keep extra dressing on the side so the lettuce stays crisp.
6. 6Refrigerate perishable ingredients within 2 hours. Store components separately and use cooked chicken within its original 3–4-day refrigerated window. Hard-cooked eggs keep up to 1 week refrigerated. Cut avocado and dressed lettuce are best the day they are prepared.