Cobb Salad

Preparation

1. For the dressing, whisk the mustard, shallot, lemon juice, sugar, salt and pepper together, then gradually whisk in the olive oil until you have an emulsified vinaigrette. Set aside.
2. Hard-boil the eggs for about 10 minutes, cool in iced water, peel and quarter. Fry the bacon in a pan until crisp, drain and cut into 2 cm pieces.
3. Rub the chicken breast with olive oil and season generously with salt and pepper. Fry in an oiled pan over medium-high heat for 3 to 4 minutes on the first side, turn, cover with a lid and cook for 7 to 10 minutes until cooked through.
4. Take the chicken out of the pan, rest for 5 to 10 minutes and then slice.
5. Wash the romaine, spin dry, tear roughly and spread on a large, flat platter. Arrange the chicken, eggs, bacon, tomatoes, cucumber, radishes, onion rings, avocado and cheese in rows on top and sprinkle with the herbs.
6. Give the dressing a quick whisk and drizzle it over the salad just before serving, or serve it separately for people to help themselves.

Drink with it

• White wine · excellent match

  Sauvignon Blanc or unoaked Chardonnay

  The acidity meets the lemon in the dressing, the green spice goes with the salad and herbs, and enough body holds up against the bacon, avocado and blue cheese.

  Which wine pairs with food? A simple approach to choosing ↗

• Rosé · good match

  Dry rosé, e.g. from Provence

  Fresh red fruit and acidity carry the tomatoes and dressing, and the wine has enough substance for the chicken and bacon.

• Pale lager · good match

  Pilsner or Helles, well chilled

  Carbonation and fine bitterness cut through the bacon, avocado and cheese and balance the saltiness.

  Pils or Helles: What's the Difference? ↗