Cobb Salad

Make the vinaigrette first: in a bowl whisk together Red Wine Vinegar, Lemon Juice, minced Garlic, a pinch of Sugar, a small spoonful of Dry Mustard and a dash of Worcestershire Sauce.

While whisking, slowly stream in a mix of Extra-Virgin Olive Oil and Neutral Oil to emulsify; season to taste with Kosher Salt and freshly ground Black Pepper. Set the dressing aside.

Cook the Bacon in a skillet over medium heat until crisp, then transfer to paper towels to drain and, once cool, crumble or chop into bite-sized pieces.

Hard-cook the Egg: place eggs in a pot, cover with cold water, bring to a boil, then simmer 9–11 minutes. Chill in ice water, peel and quarter.

Prepare the greens: core and chop the Romaine Lettuce and Iceberg Lettuce into bite-sized pieces, then toss gently with Watercress and thinly sliced Belgian Endive to combine. Pat the mix dry so the dressing clings.

Slice the Tomato into wedges or thick slices and dice or slice the Avocado just before assembly to keep it fresh.

Slice or shred the Cooked Chicken Breast into strips or chunks so it’s easy to eat.

On a large serving platter or individual plates, spread the dressed greens as a base and arrange the chicken, crumbled bacon, quartered eggs, tomato, avocado and a scattering of crumbled Roquefort Cheese in neat, parallel rows or sections for the classic Cobb look.

Finish with a sprinkle of chopped Chives over the top, season lightly with additional Kosher Salt and Black Pepper if needed, and serve extra vinaigrette on the side for guests who want more.