Chopped Cobb Salad with Roquefort and Red Wine Vinaigrette

What you need

• 2 boneless skinless chicken breasts, about 450 g (1 lb) total
• 6 slices (6 strips) bacon
• 3 large eggs
• 60 ml (1/4 cup) red wine vinegar
• 1 tsp lemon juice
• 1 small garlic clove, minced
• 1/2 tsp Worcestershire sauce
• 1/2 tsp dry mustard
• 1/4 tsp sugar
• 1 tsp salt, plus more for the water
• 1/2 tsp black pepper, coarsely ground
• 120 ml (1/2 cup) vegetable oil
• 60 ml (1/4 cup) olive oil
• 1 head romaine lettuce
• 1/2 head iceberg lettuce
• 1/2 head curly endive
• 1 bunch watercress, thick stems removed
• 2 tomatoes, seeded
• 1 ripe avocado
• 100 g (3/4 cup crumbled) Roquefort or other blue cheese
• 2 tbsp chives, finely snipped

Method

Restated from the original video

1. 1

   Put the chicken breasts in a saucepan, cover with cold water and add a good pinch of salt.

2. 2

   Bring to a gentle simmer and poach until the thickest part reaches 74 °C (165 °F) inside and there is no pink, 12-15 min. Let them cool in the liquid.

3. 3

   Lower the eggs into a pan of boiling water and cook for 10 min, then cool them in cold water and peel.

4. 4

   Cook the bacon in a dry frying pan over medium heat until crisp, 6-8 min, then drain and crumble.

5. 5

   For the dressing, blend or whisk the vinegar, lemon juice, garlic, Worcestershire, mustard, sugar, salt and black pepper. Pour in the vegetable oil and olive oil in a slow stream, whisking until the dressing thickens.

6. 6

   Chop the romaine, iceberg, endive and watercress finely, dry them well and spread them over a wide platter or shallow bowl.

7. 7

   Dice the chicken, tomatoes and eggs into 1 cm (1/2 in) pieces.

8. 8

   Halve, stone and peel the avocado, then dice it the same size.

9. 9

   Arrange the chicken, tomatoes, eggs, avocado, bacon and crumbled Roquefort in neat rows over the greens.

10. 10

    Scatter the chives on top and bring the salad to the table.

11. 11

    Pour over about half the dressing, toss everything together and serve the rest of the dressing on the side.

Imported from tasteofhome.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.