Cobb Salad

Make the vinaigrette first so the flavors can meld. In a jar with a tight-fitting lid or a medium bowl, combine the red wine vinegar, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper. Shake or whisk to combine. Add the olive oil and shake vigorously or whisk until emulsified into a smooth, slightly thickened dressing. Taste and adjust seasoning. The original Brown Derby dressing was similar to this French-style vinaigrette. Set aside or refrigerate - the dressing can be made up to a week ahead.

Cook the bacon until crispy. Arrange the bacon slices in a single layer in a cold skillet. Cook over medium heat, turning occasionally, for 8-12 minutes until crispy and deeply browned. The bacon should be cooked through but still slightly chewy - it will crisp further as it cools. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, chop or crumble into bite-sized pieces. Reserve a tablespoon of bacon fat in the pan if you want to cook the chicken in it for extra flavor.

Cook the chicken. Season the chicken breasts generously with salt and pepper. Heat the skillet with reserved bacon fat (or 2 tablespoons olive oil) over medium-high heat. Add the chicken and cook without moving for 5-6 minutes until golden brown on the bottom. Flip and cook another 5-6 minutes until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes, then slice crosswise into strips or chop into bite-sized pieces. Alternatively, use leftover rotisserie chicken for convenience.

Hard-boil the eggs. Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, cover the pan, remove from heat, and let sit for 10-12 minutes. Transfer eggs immediately to an ice bath to stop cooking and make peeling easier. Once cool, peel and slice or quarter the eggs. For the most attractive presentation, slice them lengthwise into quarters to show off the golden yolks.

Prepare the remaining ingredients. Chop the romaine lettuce into bite-sized pieces and wash and dry thoroughly - a salad spinner is ideal. If using watercress or mixed greens, add them to the romaine. Halve the cherry tomatoes or dice the large tomatoes. Cut the avocados in half, remove the pits, and dice the flesh - do this last to prevent browning, or toss with a squeeze of lime juice. Crumble the blue cheese. Mince the chives.

Compose the salad. Spread the chopped lettuce across a large platter or wide shallow bowl to create a bed. Arrange each topping in neat, parallel rows across the lettuce: chicken in one row, bacon next to it, then hard-boiled eggs, tomatoes, avocado, and finally the crumbled blue cheese. This striped presentation is the signature look of a Cobb salad - each ingredient visible and distinct. Sprinkle the minced chives over the entire salad. Serve with the vinaigrette on the side, allowing each person to dress their own portion. Alternatively, drizzle the dressing over the top just before serving. Toss at the table to combine all the ingredients before plating individual portions. The beauty of Cobb salad is that each bite can be customized - some prefer more blue cheese, others more avocado.