Cobb Salad

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Lower the eggs into boiling water and cook for 9 minutes for a firm but not chalky yolk. Cool in iced water, peel and chop.

   Mark done Start 9 min timer

2. Cook the bacon in a dry pan over medium heat until crisp, 8 to 10 minutes, then drain and chop.

   Mark done Start 8 min timer

3. Whisk or shake the vinaigrette ingredients together until emulsified.

   Mark done

4. Toss the chopped romaine and watercress with 3 tablespoons of the vinaigrette and spread across a large, wide platter.

   Mark done

5. Arrange the chicken, bacon, egg, avocado, tomato and blue cheese in neat parallel rows across the leaves.

   Mark done

6. Scatter the spring onions over the top and grind on plenty of black pepper.

   Mark done

7. Bring the remaining vinaigrette to the table and let everyone dress and toss their own portion.

   Mark done

Chef’s Tips

• Dice everything to roughly the same size — about 1 cm — so a single forkful carries all of it.
• Toss the avocado in a little of the vinaigrette immediately to stop it browning.
• Poached chicken is more tender than grilled here, and it soaks up the dressing better.

Pairing Suggestions

• A dry rosé or a Chardonnay
• Serve with crusty bread
• Follow with fresh berries

Storage & Reheating

Components keep separately for 2 days. Assemble and dress at the last minute; a dressed Cobb wilts within 30 minutes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.