Cobb Salad

Instructions

1. Prepare the chicken and bacon (see recipe notes). Set aside.
2. Hard boil the eggs: Bring a medium pot of salted water to a low boil. Gently lower the eggs into the boiling water. Let the eggs simmer at this low, gentle boil, adjusting the heat as needed, for 8 minutes for slightly jammy yolks or up to 9 minutes for fully set yolks. While the eggs cook, prepare an ice bath. As soon as the eggs’ cooking time has elapsed, use the slotted spoon to carefully plunge the eggs into the ice bath. With the back of the spoon, gently crack each shell, then return them to the water (this makes the eggs easier to peel). Peel the eggs and thinly slice or dice.
3. Prepare the dressing: In a small bowl or liquid measuring cup with a spout, whisk together the lemon juice, oil, mustard, salt, and pepper.
4. Shortly before serving, slice the cherry tomatoes in half. Cut the avocado into 3/4-inch dice.
5. Assemble the salad: On a very large serving platter, place the romaine and arugula. Drizzle lightly the dressing, then toss to moisten and combine the greens evenly. Sprinkle with a little salt and pepper. Arrange the chicken down the center in straight line. In rows, line egg slices on one side and the bacon on the other. Place the avocado next to the bacon, and the tomatoes next to the eggs. Sprinkle the blue cheese and chives all over the top. Spoon on a little additional dressing. Enjoy immediately, with additional dressing as desired. (You also can skip the fancy block presentation, toss everything together in a giant bowl and dive in.)