Classic Cobb Salad

• •
  Shallot(15g)
• •
  Mustard, Dijon(30g)
• •
  Honey(30g)
• •
  Vinegar, White(80g)
• •
  Olive oil(120g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  ½ teaspoon kosher salt
• •
  ¼ teaspoon freshly cracked black pepper
• •
  Egg, Whole, Large
• •
  Lettuce, Romaine
• •
  Chicken Breast, Grilled

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Tomato, Cherry(240g)
• •
  Cheese, Blue, Crumbled(113g)
• •
  Bacon, Pork
• •
  Avocado

Instructions

1. 1Mince the shallot finely and place in a medium bowl with the Dijon mustard, honey, white vinegar, and olive oil; whisk until emulsified and season with salt and pepper to taste.
2. 2Bring a small pot of water to a boil over high heat, then gently lower the large eggs into the water and cook 6–7 minutes for jammy centers, until the whites are set but yolks remain slightly soft.
3. 3Transfer the cooked eggs to an ice bath and let cool for 3–5 minutes, then peel and halve them.
4. 4Divide the romaine lettuce evenly among 4 serving plates or containers, creating an even base layer for each portion.
5. 5Arrange the halved eggs, sliced chicken breast, cherry tomatoes, crumbled blue cheese, crumbled cooked bacon, and sliced avocado in organized rows across each salad.
6. 6Remove the shallot pieces from the vinaigrette with a slotted spoon and scatter them over each salad, then drizzle 2–3 tablespoons of the remaining vinaigrette over each portion.
7. 7Divide evenly into 4 airtight containers while ingredients are still cool, storing any remaining vinaigrette in a separate small container on the side.