Cobb Salad · Chicken
Chicken Cobb Salad with Red Wine Vinaigrette
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for red wine vinegar
Instead of vinegar
- Another wine vinegar: The same amount. Red, white, sherry and champagne vinegar are close cousins; sherry vinegar is the richest.
- Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.
Swaps for dijon mustard
Instead of mustard
- Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
- Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.
Swaps for honey
Instead of honey
- Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
- Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
- Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).
Don't give honey, even baked into food, to babies under 1 year old.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for eggs
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for chives
Instead of chives
- Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
- Green onion tops: The same amount, sliced thin. Stronger and crunchier.
Step 1 of 12
Set the 4 eggs in a saucepan and add cold water to cover them by 1 inch.
Step 2 of 12
Bring the water to a full over high heat.
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 avoidStep 3 of 12
Turn off the heat, cover the pan and let the eggs sit in the hot water until the yolks are fully cooked.
Step 4 of 12
Fill a bowl with ice water. Move the eggs into it with a slotted spoon and let them cool.
Step 5 of 12
While the eggs cook, lay the bacon in a cold skillet and set it over medium heat.
Step 6 of 12
Cook the bacon, turning a few times, until crisp.
Step 7 of 12
Drain the bacon on paper towels, then it into bite-size pieces.
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 avoidStep 8 of 12
Shake the olive oil, vinegar, mustard, honey, garlic, salt and pepper together in a jar with the lid on until creamy.
Step 9 of 12
Peel the cooled eggs and cut each one into quarters.
Step 10 of 12
Spread the romaine on a large platter or divide it among 4 bowls.
Step 11 of 12
Arrange the chicken, bacon, eggs, tomatoes, avocado and blue cheese in rows across the lettuce.
Step 12 of 12
Sprinkle with chives, drizzle with some of the vinaigrette and pass the rest at the table.
All done
Enjoy!
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