Name: Bar Bacon Cobb
Yield: Serves 4
Cuisine: American
Ingredients: 2 ripe Hass avocados, peeled, halved, pitted, and cut lengthwise into 6 slices; 1 small English cucumber, diced; Tarragon Buttermilk Dressing; 6 hard-boiled eggs (see Note), peeled, finely chopped; 8 ounces (225 g) blue cheese, crumbled; 1 pint (455 g) cherry tomatoes, halved; Kosher salt and freshly ground black pepper; 1 head romaine lettuce, chopped; 2 (8-ounce/225-g) boneless, skinless chicken breasts; 1 tablespoon canola oil; 12 ounces (340 g) slab bacon, cut into lardons

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This salad is an American classic, and might be the only salad that leaves you full after eating it. I love the bacon lardons here—thick, meaty, salty bites that dominate the flavor of whatever can fit on the fork with them. One of my favorite dressings—tarragon buttermilk—finishes it off.

Ingredients

1 tablespoon canola oil
12 ounces (340 g) slab bacon, cut into

Method

In a large sauté pan, combine the oil and bacon and cook over medium heat until golden brown and crispy, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and set aside.

Remove all but 2 tablespoons of the rendered baco