Cobb Salad
 Classic Cobb When you’re in the mood for a salad that truly satisfies, this Cobb has you covered—with all the good stuff and plenty of flavor. Ingredients For the Vinaigrette 2 tablespoons finely chopped shallots (from 1 medium shallot) ¼ cup red wine vinegar ½ cup vegetable oil 1 tablespoon Dijon mustard ¾ teaspoon salt ½ teaspoon freshly ground black pepper ¾ teaspoon sugar 2 tablespoons finely chopped shallots (from 1 medium shallot) ¼ cup red wine vinegar ½ cup vegetable oil 1 tablespoon Dijon mustard ¾ teaspoon salt ½ teaspoon freshly ground black pepper ¾ teaspoon sugar For the Salad 6 slices thick-cut bacon, cut into ½-inch pieces 1 pound chicken tenderloins (or boneless skinless chicken breasts), cut into ¾-inch pieces ½ teaspoon salt 3 romaine hearts, (from one 22-ounce bag), roughly chopped 1 pint grape tomatoes, halved if desired 4 hard-boiled eggs, diced 2 avocados, pitted and diced ½ cup crumbled blue cheese (optional) 6 slices thick-cut bacon, cut into ½-inch pieces 1 pound chicken tenderloins (or boneless skinless chicken breasts), cut into ¾-inch pieces ½ teaspoon salt 3 romaine hearts, (from one 22-ounce bag), roughly chopped 1 pint grape tomatoes, halved if desired 4 hard-boiled eggs, diced 2 avocados, pitted and diced ½ cup crumbled blue cheese (optional) Instructions Make the vinaigrette: Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid; screw on the lid and shake vigorously to emulsify. (Alternatively, whisk the ingredients together in a bowl.) Make the salad: In a medium nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan. Season the chicken with the salt and add to the bacon fat in a single layer; cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool. Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust seasoning, if necessary. Arrange the salad mixture on a serving platter or plates. Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and reserved bacon over the salad. Pass the pepper mill at the table. Make-Ahead Instructions: The vinaigrette can be made 2 days ahead and refrigerated. Note: You can save yourself a step by purchasing packaged hard-boiled eggs at the grocery store (usually found near the fresh eggs). If you’d like to cook the eggs at home, this is how I cook hard-boiled eggs. Make the vinaigrette: Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid; screw on the lid and shake vigorously to emulsify. (Alternatively, whisk the ingredients together in a bowl.) Make the salad: In a medium nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan. Season the chicken with the salt and add to the bacon fat in a single layer; cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool. Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust seasoning, if necessary. Arrange the salad mixture on a serving platter or plates. Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and reserved bacon over the salad. Pass the pepper mill at the table. Make-Ahead Instructions: The vinaigrette can be made 2 days ahead and refrigerated. Note: You can save yourself a step by purchasing packaged hard-boiled eggs at the grocery store (usually found near the fresh eggs). If you’d like to cook the eggs at home, this is how I cook hard-boiled eggs. Nutrition Information Powered by Per serving (8 servings) Calories: 425 Fat: 34 g Saturated fat: 6 g Carbohydrates: 15 g Sugar: 3 g Fiber: 3 g Protein: 15 g Sodium: 614 mg Cholesterol: 118 mg Per serving (8 servings) Calories: 425 Fat: 34 g Saturated fat: 6 g Carbohydrates: 15 g Sugar: 3 g Fiber: 3 g Protein: 15 g Sodium: 614 mg Cholesterol: 118 mg