American Cobb Salad

Place eggs in a saucepan, cover with cold water, bring to a boil. Remove from heat, cover, and let stand 10 minutes. Transfer to ice bath, peel, and quarter.

Wash and dry romaine lettuce thoroughly. Chop into bite-sized pieces and arrange as the base layer on a large serving platter or in individual bowls.

Halve the avocado, remove pit, and scoop flesh. Dice into cubes and toss gently with a squeeze of lemon juice to prevent browning.

Dice ripe tomatoes into small cubes, removing excess seeds and juice. Thinly slice green onions, separating white and green parts for garnish.

Crumble blue cheese into chunks. If using a firm variety, you can dice it into small cubes for easier distribution throughout the salad.

Arrange ingredients in neat rows across the lettuce: chicken strips, bacon crumbles, egg quarters, avocado cubes, tomatoes, blue cheese, and green onions for a classic presentation.

For the vinaigrette, whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in olive oil while whisking continuously until emulsified.

Taste the dressing and adjust seasoning as needed. Add a pinch of sugar if too acidic, or more mustard for extra tang and body.

Drizzle vinaigrette over the arranged salad just before serving, or serve on the side for guests to add their preferred amount.

Garnish with extra chopped chives or parsley. Serve immediately while ingredients are fresh and crisp, tossing gently at the table or enjoying the composed presentation.