Cobb Salad

Ingredients

• 12 cups water – divided (for boiling eggs and poaching chicken)
• 2 large egg – hard-boiled, cooled, peeled, chopped
• 6 slices bacon – cooked until crisp, crumbled
• 1 pound boneless skinless chicken breast – poached, cooled, diced
• 1 teaspoon kosher salt – divided
• 0.5 teaspoon black pepper – freshly ground
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice – freshly squeezed
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 small clove garlic – finely minced
• 0.25 cup extra-virgin olive oil
• 0.25 cup neutral oil – such as grapeseed or canola
• 3 cups romaine lettuce – finely chopped
• 2 cups iceberg lettuce – finely chopped
• 1.5 cups watercress – finely chopped
• 2 cups tomato – diced, seeded
• 1 large avocado – diced
• 3 ounces Roquefort cheese – crumbled
• 0.25 cup chives – thinly sliced

Instructions

1. Boil the eggs: Place the eggs in a small saucepan and add 6 cups of the water to cover by 1 inch. Bring to a boil over medium-high heat, cover, remove from heat, and let stand 10–12 minutes. Drain, run under cold water until cool, peel, and chop.
2. Cook the bacon: Cook the bacon in a skillet over medium heat until crisp, 8–10 minutes. Transfer to paper towels to drain, then crumble once cool.
3. Poach the chicken: In a saucepan, combine the remaining 6 cups water with 0.5 teaspoon of the kosher salt and bring just to a bare simmer. Add the chicken breasts, reduce heat to low, and poach gently until cooked through (165°F), 12–15 minutes. Transfer to a plate to cool, then dice.
4. Make the dressing: In a bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, Worcestershire sauce, and garlic. Slowly drizzle in the extra-virgin olive oil and the neutral oil, whisking until emulsified. Season with the remaining 0.5 teaspoon kosher salt and all of the black pepper.
5. Prep the vegetables: Finely chop the romaine, iceberg, and watercress. Dice the tomatoes and the avocado.
6. Assemble the salad: In a large shallow bowl or platter, toss the chopped romaine, iceberg, and watercress with 3 tablespoons of the dressing to lightly coat. Arrange the diced chicken, crumbled bacon, chopped eggs, tomatoes, avocado, and Roquefort in neat rows over the greens. Sprinkle the chives over the top and drizzle with enough of the remaining dressing to taste. Serve immediately.