The Cobb salad is very popular in North America but less known in Europe and that's a shame. It is a meal salad and not a side dish.
The composition of the salad is almost unchanging, the quantities can change and the salad dressing can be modified according to your taste.
The presentation is also unchanging, on a bed of salad cut into strips, line up the other elements in successive rows.
I guess the order is not important, but an alternation of colors is certainly desirable.
To cut the lettuce, first cut the lettuce lengthwise, then turn 90deg and cut into smaller strips.
For the avocado, first cut it in 2, then use a round-tipped knife to cut the flesh lengthwise, then widthwise, to obtain small cubes that you can then easily lift with a small spoon.
1 head romaine or iceberg lettuce
4 hard-boiled eggs
200 g bacon or lardons
1 large avocado
150 g Roquefort or other blue cheese
300 g grilled chicken
200 g cherry tomatoes
1 small bunch of chives (opt)
1 clove of garlic
3 tablespoons of red wine vinegar
1 tablespoon of mustard
5 tablespoons of EVOO
S + P
Wash and spin-dry (if necessary) the lettuce and cut it into strips (see text).
Cook and peel the hard-boiled eggs. Cut them into slices.
Grill the bacon and crumble it or cut the bacon into thin strips and grill them, in both cases remove the excess fat.
Cut the avocado into small cubes (see text).
Cut the tomatoes in 2 or 4 depending on their size.
Grill the chicken with a little salt (and possibly some herbs) and dice it.
Chop the chives (opt).
Chop the shallot and garlic.
Assemble (at the last minute):
In a shallow salad bowl, prepare the vinaigrette, emulsify well.
Add lettuce and mix well.
Arrange on top in successive rows:
- half the chicken
- sliced hard-boiled eggs
- the tomatoes
- diced avocado
- the lardons
- crumbled Roquefort cheese
- the other half of the chicken
A few turns of pepper, sprinkle with the chives (opt) and serve.