Cobb Salad - Classic

Ingredients:

• 8 thick slices bacon (pork belly), chopped
• 4 large eggs
• 2 chicken breasts, 200g each, boneless and skinless
• Zest (in wide strips) and juice of one lemon
• 2 bay leaves
• 2 sprigs of thyme
• 1 tbsp. black peppercorns
• 1/4 cup apple cider vinegar
• 1/2 shallot, minced (about 2 tablespoons)
• 1 tbsp mustard
• 1/4 cup olive oil
• 2 avocados
• 2 ripe tomatoes, cut into pieces
• 1 large head Boston lettuce, torn into pieces
• 2 heads romaine lettuce, cut into pieces
• 120 g blue cheese, crumbled

Preparation:

1. In a medium skillet over medium heat, fry the bacon until crisp, 15 to 20 minutes. Then transfer it to paper towels to drain any excess fat.
2. Meanwhile, place the eggs in a saucepan and cover with cold water to a depth of 2.5 cm. Bring to a boil over medium-high heat, cover, and remove from heat. Let the eggs sit in the hot water for 10 to 12 minutes. Then drain and run the eggs under cold running water to cool. Peel, chop, and season with salt to taste.
3. In a medium saucepan, place the chicken, lemon zest and juice, bay leaf, thyme, peppercorns, and a large pinch of salt. Add cold water to a level 1.5 cm above the chicken. Bring to a simmer over medium heat and cook for 7 minutes. Insert a thermometer into the thickest part of the chicken; the temperature should read 165°F (71°C). Transfer the chicken breasts to a cutting board and let rest for 5 minutes.
4. Meanwhile, prepare the dressing.In a serving bowl, whisk together the vinegar, shallot, mustard, and 0.5 teaspoon salt. Slowly whisk in the olive oil, whisking until the dressing emulsifies. Season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
5. Halve the avocado, remove the pit, and dice. Season the tomatoes with salt. Place the lettuce leaves in a serving bowl over the dressing. Layer the bacon, eggs, chicken, avocado, tomatoes, and blue cheese on top. Before serving, toss all ingredients together and season with salt and pepper.