Cobb Salad

• 2-3 heads of lettuce (red leaf, green leaf, mesclun greens, or watercress)
• 1 cucumber (seeded)
• 1 cup cherry tomatoes (halved)
• 1 large shallot (thinly sliced)
• 1 avocado (diced or sliced)
• 1/2 to 3/4 cup blue cheese (crumbled)
• 2-4 cooked chicken breasts (sliced or cubed)
• 6 slices bacon (cooked until crispy and chopped)
• 3-4 soft-boiled eggs
• 3 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 2 garlic cloves (minced)
• 1 tbsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup olive oil

Instructions

1. 1

   Soak your shallots in cold water for 10 minutes. Rinse and drain the shallots once the soaking is complete. This will make the shallots less potent. This step is, however, entirely optional.

2. 2

   Prepare the dressing. Mix the top six ingredients together well, then slowly pour the olive oil in while whisking and emulsifying the dressing.

3. 3

   Arrange the lettuce in a large serving bowl.

4. 4

   Arrange the rest of your ingredients in your desired pattern, such as in lines or anything else that looks good to you.

5. 5

   Crumble the blue cheese on top. At this point, the solid and the dressing can be stored separately in the fridge until needed. If you are storing your salad for a long time, I would recommend going with medium or hard-boiled eggs, as those store better than soft-boiled eggs.

6. 6

   Once ready to eat, gently dress the salad with about half of your dressing and season with salt and pepper to taste. You will likely need a little bit more dressing but not all of it, as you want to ensure you do not overdress the salad, resulting in it becoming soggy. Enjoy!