Cobb Salad

Bake, air fry, or sauté bacon in a skillet until browned and crisp. Transfer to a paper towel-lined plate to cool, then crumble.

Cook 2 hard-boiled eggs. Chill them in ice water, then peel and quarter the eggs.

Chop, rinse, and spin dry the romaine lettuce. Arrange it on a shallow platter.

Slice the avocado, halve the cherry tomatoes, thinly slice the red onion, and crumble the blue cheese. Dice or shred the cooked chicken breasts.

Arrange the chicken, eggs, avocado, tomatoes, red onion, and bacon in neat rows over the bed of lettuce on the platter.

Sprinkle the finely chopped parsley (or chives) over the salad, if using.

Transfer all dressing ingredients (balsamic vinegar, Dijon mustard, minced garlic, olive oil, salt, and pepper) into a mason jar.

Seal the jar tightly and shake vigorously until the dressing is well combined and emulsified.

Drizzle the balsamic vinaigrette over the salad just before serving, or serve it on the side to allow guests to add their own dressing to taste.