Chicken Cobb Salad

Ingredients for Chicken Cobb Salad

• 6 large eggs, room temperature

• 110g bacon (about 4 slices)

• 2 matskedar sherryvinäger eller rödvinsvinäger

• 1 matsked dijonsenap

• 1 tesked socker

• 60 ml extra jungfruolja

• Koshersalt, nymalen peppar

• 1200g coarsely torn frisée

• 1/2 rotisserie chicken, meat pulled from bones and shredded (about 475ml )

• 2 large beefsteak and/or heirloom tomatoes, cut into wedges

• 1 ripe avocado, quartered

Bring 1925ml water to a boil in a large saucepan. Gently lower eggs into water and boil 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel eggs under running water; set aside.

Place bacon in a dry medium skillet and set over medium-low heat. Cook, turning occasionally, until brown and crisp, 8–10 minutes. Transfer to paper towels and let drain.

Add vinegar, mustard, sugar, and 1 tablespoon water to rendered fat in skillet and whisk until smooth and emulsified. Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper.

Arrange frisée on a large platter and season with salt and pepper. Drizzle about half of warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired). Season salad with salt and pepper and drizzle remaining dressing over.

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