Cobb Salad

Ingredients

• Romaine lettuce, chopped 160 g
• Chicken breast 200 g
• Bacon 100 g
• Eggs 2
• Avocado 1
• Cherry tomatoes, halved 150 g
• Blue cheese, crumbled 60 g
• Red wine vinegar 2 tbsp
• Olive oil 4 tbsp
• Dijon mustard 1 tsp
• Salt and pepper to taste

Instructions

1. 1

   Hard-boil the eggs for 9 minutes, cool in cold water, then peel and quarter.

2. 2

   Fry the bacon until crisp, drain on paper towel, and chop.

3. 3

   Season the chicken with salt and pepper, cook in a pan until cooked through, then rest and dice.

4. 4

   Whisk vinegar, mustard, olive oil, salt, and pepper into a dressing.

5. 5

   Spread the chopped romaine over a wide platter as a base.

6. 6

   Arrange chicken, bacon, egg, sliced avocado, tomatoes, and blue cheese in neat rows on top.

7. 7

   Drizzle with dressing just before serving and toss at the table.