Combine eggs, chicken, bacon, lettuce, avocado and tomato to make this satisfying Cobb salad. Taking just 25 minutes, it’s perfect for busy weeknights
Prep:10 mins
Serves 2
2 large free-range eggs4 rashers streaky bacon50ml olive oil20ml cider vinegar1 heaped tbsp Dijon mustard2 Little Gem lettuces
STEP 1Bring a pan of salted water to the boil. Add the eggs and simmer for 7 mins. Remove with a slotted spoon and pop in a bowl of ice-cold water. Once cool, gently peel the shell off the eggs and set aside.STEP 2Place the bacon on a baking tray lined with foil. Pop under the grill set on high and cook on each side for 4-5 mins or until super-crispy. Leave to cool a little.STEP 3Whisk together the olive oil, vinegar and mustard with a good pinch of sugar until thick and glossy. Season generously.STEP 4Remove the outer leaves of the lettuces and slice each one in half lengthways. Divide between two deep bowls and add the avocado, tomatoes and chicken. Top with the crispy bacon and halved soft-boiled eggs, drizzle over the vinaigrette and grind over some black pepper.
