The Cobb

To hard-boil the eggs, place them in a saucepan just large enough to hold them. Add cold water to cover by 1 inch and bring just to a boil over high heat. Remove the pan from the heat and cover. Let stand for 15 minutes. Drain the eggs, then transfer to a bowl of ice water and let cool. Peel the eggs and cut into quarters.

To make the vinaigrette, in a blender, combine the vinegar, mustard and garlic. With the blender running, slowly add the 3⁄4 cup oil through the vent in the lid, processing until a thick dressing forms. Season with salt and pepper. Pour into a serving bowl.

Using a meat pounder, pound the chicken breasts until they are a uniform 1⁄2 inch thick. Season them with salt and pepper. Mix together the parsley and thyme, and sprinkle evenly over both sides of the breasts, pressing the herbs to help them adhere. In a large nonstick frying pan, heat the remaining 1 Tbs. oil over medium heat. Add the chicken and cook until the undersides are browned, about 5 minutes. Turn and cook until the second sides are browned and the breasts are opaque throughout, about 5 minutes more. Transfer to a plate and let cool.

Add the bacon to the frying pan and fry, stirring occasionally, until crisp and browned, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain.

When ready to serve, slice the chicken breasts across the grain into strips. Halve, pit, peel and cube the avocado. Divide the lettuce evenly among 4 individual plates, or heap it onto a platter. Arrange the chicken, bacon, tomatoes, avocado, eggs and Gorgonzola on the lettuce. Drizzle with some of the dressing and serve, passing the remaining dressing on the side. Serves 4.

Variation: You can use sliced roast beef in place of the chicken. For delicious on-the-go wraps, arrange the salad ingredients on flour tortillas or sheets of lavash, dress them lightly with the vinaigrette, and then roll them up.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).