Ingredients:

  • 1/3 cup Red wine vinegar
  • 1 tbsp Dijon mustard
  • 2/3 cup Extra-virgin olive oil
  • 1 clove Garlic, minced into a paste
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Freshly cracked black pepper
  • 1 tsp Sugar
  • 2 large heads Romaine lettuce, chopped into uniform, bite-sized pieces
  • 1 lb Chicken breasts, seasoned with salt and pepper
  • 8 slices thick-cut bacon
  • 2 ripe Hass avocados, diced
  • 4 oz Roquefort or Stilton blue cheese, crumbled
  • 2 cups Cherry tomatoes, halved
  • 1 bunch fresh chives, finely snipped
  • 4 Large eggs, hard-boiled, peeled, and diced

Instructions:

  1. In a small jar, combine the red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and sugar. Pour in the olive oil, seal the lid, and shake vigorously for 30 seconds until emulsified. Let sit at room temperature. (Can be made up to 3 days in advance and refrigerated; bring to room temperature before serving).
  2. Cook the bacon in a cold skillet over medium heat until crispy. Remove to paper towels. In the same pan, sear the chicken breasts for 5–7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for 10 minutes before dicing.
  3. Spin the chopped Romaine lettuce in a salad spinner until completely dry. Spread the lettuce across a wide, shallow chilled platter.
  4. Arrange the prepared ingredients in neat rows over the lettuce using the 'EAT COBB' mnemonic: Egg, Avocado, Tomato, Chicken, Onion (chives), Bacon, and Blue Cheese.
  5. Just before serving, drizzle with the prepared vinaigrette or serve it on the side to maintain the crispness of the ingredients.