Cobb Salad

• large free‑range eggs↗2
• bacon↗4 rashers streaky
• olive oil↗50ml ml
• apple cider vinegar↗20ml ml
• Dijon mustard↗1 heaped tbsp tbsp
• Little Gem lettuce leaves↗2
• avocado↗½ large ripe

  diced

• tomatoes↗3

  quartered

• chicken breast↗1

  about 150g, sliced

Step-by-step instructions

1. 1

   Pour salted water into a pot and bring to a boil. Add the eggs and simmer over low heat for 7 minutes. Remove them with a slotted spoon and place in a bowl of ice water. After cooling, carefully peel the shells and set aside.

2. 2

   Lay the bacon on a foil‑lined tray. Place under a pre‑heated grill on high and fry each side for 4‑5 minutes until very crisp. Cool slightly.

3. 3

   Whisk together olive oil, apple cider vinegar and Dijon mustard with a generous pinch of sugar until thick and glossy. Season generously.

4. 4

   Remove the outer lettuce leaves and cut each leaf lengthwise in half. Distribute them between two deep bowls, add avocado, tomatoes and chicken. Top with crispy bacon and the halved boiled eggs, drizzle with vinaigrette and sprinkle with freshly ground black pepper.