Classic Cobb Salad

• 3 Egg
• 1 large Chicken breast
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 120 g Bacon
• 1 small Shallot
• 2 tbsp Red wine vinegar
• 1 tsp Dijon mustard
• 4 tbsp Extra virgin olive oil
• 1 head Romaine lettuce
• 200 g Cherry tomatoes
• 1 medium Avocado, ripe but firm
• 60 g Blue cheese

1. Put the eggs in a saucepan, cover with cold water and bring to the boil. Reduce to a gentle boil and cook for 10 minutes, then drain and cool under cold running water. Peel once cool enough to handle.
2. Heat the grill to medium-high. Season the chicken breast all over with the fine sea salt and black pepper, then grill for 5 to 7 minutes per side, until cooked through and the juices run clear. Rest for 5 minutes, then slice.
3. Meanwhile, cook the bacon in a large frying pan over medium heat until crisp, turning as needed. Transfer to a plate and leave to cool slightly, then crumble or roughly chop.
4. Finely chop the shallot and put it in a mixing bowl with the red wine vinegar and Dijon mustard. Whisk in the extra virgin olive oil until emulsified, then taste and adjust with a pinch more fine sea salt and black pepper if needed.
5. Wash and dry the romaine lettuce, then chop or tear into bite-sized pieces and arrange on a large serving platter. Halve the cherry tomatoes, slice the avocado, and slice the eggs.
6. Arrange the chicken, bacon, avocado, cherry tomatoes, eggs and blue cheese in neat rows over the lettuce. Spoon over enough vinaigrette to lightly coat, serving the rest alongside. Serve straight away.

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