If you're taking it as a lunch to go, pack the leaves, cobb salad, and dressing separately and assemble at work. Follow these instructions for efficiency!!
Ingredients
6 endive(s)
Belgian endive
(just the large leaves - enough to use up all the cobb salad mixture; rinse and blot dry; you can also use Romaine or Butterhead lettuce)
4 medium
Egg
(hard-boiled; chopped)
2 medium egg
Egg white
(scrambled)
2 breast
Chicken breast, boneless, skinless
(or thighs; boiled and diced)
1 avocado(s)
Avocado
(ripe)
1/2 whole lemon(s)
Lemon juice
7 tomato
Cherry Tomatoes
(chopped)
8 medium slice
Bacon
(cooked crisp and chopped)
171 gm
Roquefort (blue) cheese
(crumbled; or feta cheese)
2 medium egg
Egg yolk
(Cobb Dressing)
1/2 cup
Olive Oil, Extra Virgin
(Cobb Dressing)
1/2 whole lemon(s)
Lemon juice
(Cobb Dressing)
1 tbsp
Worcestershire sauce
(Cobb Dressing)
1 tbsp
Dijon mustard
(Cobb Dressing)
1 clove(s)
Garlic
(minced; Cobb Dressing)
1 dash
Salt and pepper
(to taste; Cobb Dressing)
Instructions
Preheat your oven to 400°F. Line a baking tray with parchment paper and layout the bacon slices in a single layer. Bake for 15 min
While the bacon is cooking, fill two medium pots with water. Place chicken in one pot, and the eggs for the salad in the other. Bring both pots to a boil, then reduce to medium-high heat and simmer the chicken for 15 min (or until cooked through). Simmer the eggs for 10-12 min.
While those simmer - take the eggs for the Cobb Dressing, and over a small non-stick frying pan, separate their yolks from their whites. Let the whites fall into the frying pan. Place the yolks into a medium-sized glass/metal bowl and set aside. Scramble the whites and then set them aside.
Next, crumble the blue cheese, dice the tomatoes, and the avocado (drizzling it with the juice of half a lemon to prevent it from turning brown). Place everything into a large bowl with the scrambled egg whites.
When the bacon is cooked, remove it from the oven. When the eggs are cooked, run cold water over them. When the chicken is cooked, transfer it to a cutting board (leave the water in the pot!) Return the pot back to the stove, and bring the water to a gentle simmer on medium heat. While everything is cooling, make the dressing.
Traditional Cobb Dressing: Take the yolks in the medium bowl and place them over the pot of simmering water (careful for the hot steam). Whip them vigorously until they turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining dressing ingredients and season with salt and pepper.
Peel the cooled eggs. Chop them, along with the bacon and chicken, Add the protein to the large bowl with the cheese, tomatoes, avocado, and scrambled egg whites. Gently toss.
To assemble: Pack each endive leaf with the cobb salad so that it is completely full (almost overflowing). Drizzle generously with dressing just before eating.
