Chicken Cobb Salad with Red Wine Vinaigrette

Steps

Kid helper. A child can do steps 4, 8, 10 and 12: no knife, no heat. Steps marked “Grown-up” use a knife, heat or raw meat or fish. Everyone washes hands after touching raw meat or fish. Cooking with kids

1. Set the 4 eggs in a saucepan and add cold water to cover them by 1 inch.
   Grown-up: heat
2. Bring the water to a full

   boil (how to boil)

   Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid

   over high heat.
   Grown-up: heat
3. Turn off the heat, cover the pan and let the eggs sit in the hot water until the yolks are fully cooked.
   ⏱ Eggs stand: 12 minGrown-up: heat
4. Fill a bowl with ice water. Move the eggs into it with a slotted spoon and let them cool.
   ⏱ Ice bath: 5 minKid step
5. While the eggs cook, lay the bacon in a cold skillet and set it over medium heat.
   Grown-up: heat, raw meat or fish
6. Cook the bacon, turning a few times, until crisp.
   ⏱ Cook bacon: 10 minGrown-up: heat, raw meat or fish
7. Drain the bacon on paper towels, then

   chop (how to chop)

   Chop Cut food into bite-size pieces that don't have to match exactly. 1. Cut a flat side on round food and lay it on that side so it can't roll.2. Slice the food into strips about as wide as the pieces you want.3. Turn the strips and cut across them.4. Rock the knife over any big pieces until they are about the same size. Done when: The pieces are close enough in size to cook in the same time, about ½ inch unless the recipe says otherwise. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to chop vegetables and herbs: mistakes to avoid

   it into bite-size pieces.
   Grown-up: knife, heat, raw meat or fish
8. Shake the olive oil, vinegar, mustard, honey, garlic, salt and pepper together in a jar with the lid on until creamy.
   Kid step
9. Peel the cooled eggs and cut each one into quarters.
   Grown-up: knife, heat
10. Spread the romaine on a large platter or divide it among 4 bowls.
    Kid step
11. Arrange the chicken, bacon, eggs, tomatoes, avocado and blue cheese in rows across the lettuce.
    Grown-up: raw meat or fish
12. Sprinkle with chives, drizzle with some of the vinaigrette and pass the rest at the table.
    Kid step

Tap an underlined word for how to do it, or see all techniques.

Tips

• For meal prep, store each topping in its own container and cut the avocado just before eating.
• Use leftover grilled chicken or a rotisserie chicken to save time.

Storage

Store dressed salad no more than a few hours. Undressed toppings keep 3 days in the fridge; the vinaigrette keeps 1 week.

Make ahead

Cook the eggs, bacon and dressing up to 3 days ahead.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: lettuce (April to June and September to October), tomatoes (July to September).