Cobb Salad

Cook 6-8 strips of bacon in a skillet over medium heat until very crispy, about 10 minutes. Drain on paper towels, then crumble or chop into small pieces when cooled.

Season 2 boneless chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through (165°F/74°C internal temp).

Let chicken rest for 5 minutes, then dice into ½-inch cubes. This allows the chicken to stay moist and makes it easier to eat in the composed salad.

Prepare the red wine vinaigrette: whisk together ¼ cup red wine vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, ½ teaspoon each of salt and pepper.

While whisking continuously, slowly drizzle in ¾ cup of olive oil to create a smooth, emulsified dressing. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

Wash and thoroughly dry romaine lettuce, then chop into bite-sized pieces. Dry lettuce is crucial - wet greens will dilute the dressing and make the salad soggy.

Peel and dice 2 ripe avocados just before assembling. Dice 2 large tomatoes, removing excess seeds and juice. Crumble 4 oz of quality blue cheese into chunks.

Arrange the chopped romaine lettuce as a base in a large, wide serving bowl or on a large platter. Spread it evenly to create a bed for the toppings.

Create neat rows of toppings across the lettuce bed: chicken, bacon, chopped hard-boiled eggs, avocado, tomatoes, and blue cheese. This classic presentation is signature to Cobb salad.

Optionally add rows of sliced green onions, chives, or watercress for additional color and flavor. The visual presentation should be striking with distinct colorful rows.

Serve immediately with the red wine vinaigrette on the side, allowing diners to dress their own portions. Toss gently at the table before plating individual servings.