Classic Cobb Salad

Name: Classic Cobb Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 59 milliliters apple cider vinegar; 2 avocados; 2 bay leaves; 1 large head Bibb lettuce, torn into pieces; 1 Tbsp black peppercorns; 113 grams blue cheese, crumbled; 1 Tbsp dijon mustard; 4 larges eggs; 1 Zest (in wide strips) and juice of lemon; 6 servings Kosher salt; 59 milliliters extra-virgin olive oil; 6 servings Freshly ground pepper; 2 heads romaine lettuce, cut into pieces; 340 grams skinless, boneless chicken breasts; 8 slices thick-cut bacon, chopped; 2 sprigs thyme; 2 vine-ripened tomatoes, chopped

Need a gluten free and primal main course? Classic Cobb Salad could be a spectacular recipe to try. One portion of this dish contains about 31g of protein, 49g of fat, and a total of 621 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of peppercorns, dijon mustard, 2 shallot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. This recipe is typical of American cuisine.

Instructions

Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Frying Pan

Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.

Ingredients you will need

Water

Egg

Salt

Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes.

Ingredients you will need

Peppercorns

Bay Leaves

Lemon Zest

Whole Chicken

Juice

Thyme

Water

Salt

Equipment you will use

Kitchen Thermometer

Sauce Pan

Transfer the chicken to a cutting board and let rest 5 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl.

Ingredients you will need

Mustard

Shallot

Vinegar

Salt

Equipment you will use

Whisk

Bowl

Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.

Ingredients you will need

Olive Oil

Whole Chicken

Pepper

Equipment you will use

Whisk

Bowl

Halve, pit and dice the avocados. Season the tomatoes with salt.

Ingredients you will need

Avocado

Tomato

Salt

Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.

Ingredients you will need

Romaine