Cobb Salad

Ingredients

• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 teaspoons dijon mustard
• 2 cloves garlic ((grated))
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 large head romaine lettuce ((about 6 cups; chopped))
• 1 cooked chicken breast ((sliced))
• 5 slices cooked bacon ((crumbled))
• 2 hard-boiled eggs ((quartered))
• 1 large avocado ((sliced))
• 1 cup cherry tomatoes ((halved))
• 1/2 cup red onion ((thinly sliced))
• 1/2 cup blue cheese ((crumbled))

Instructions

1. 1

   In a measuring cup or small bowl, combine all the dressing ingredients. Whisk until the mixture is smooth and emulsified. Set aside.

2. 2

   Place the chopped romaine lettuce evenly in a large serving bowl or platter.

3. 3

   Arrange the chicken slices, crumbled bacon, hard-boiled egg quarters, avocado slices, halved cherry tomatoes, thinly sliced red onion, and crumbled blue cheese on top of the lettuce.

4. 4

   If the dressing has separated, give it a quick whisk to combine it again. Drizzle a small amount of dressing over the salad to start. Be careful not to add too much at once. This recipe makes enough dressing for 2-3 salads, so add it gradually and taste as you go.

5. 5

   Serve the salad right away. Store any leftover dressing in the fridge for up to one week.