Cobb Salad with Pancetta Chips Recipe

Name: Cobb Salad with Pancetta Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thin slices of pancetta; 5 large eggs, at room temperature; 2 tablespoons sherry vinegar; 1 1/2 teaspoons water; 1/2 teaspoon Dijon mustard; 6 tablespoons grapeseed oil; 6 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 6 slices of thick-cut bacon, cut into 1/4-inch matchsticks; 1 pound hearts of romaine lettuce, cut crosswise into 1/2-inch ribbons; 2 Hass avocados, cut into 1/2-inch wedges; 2 tomatoes, halved and sliced crosswise 1/4 inch thick; 4 grilled or roasted skinless, boneless chicken breast halves, thickly sliced; 3 1/2 ounces dry-aged blue cheese, shaved or crumbled

Servings: persons

4 thin slices of pancetta
5 large eggs, at room temperature
2 tablespoons sherry vinegar
1 1/2 teaspoons water
1/2 teaspoon Dijon mustard
6 tablespoons grapeseed oil
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 slices of thick-cut bacon, cut into 1/4-inch matchsticks
1 pound hearts of romaine lettuce, cut crosswise into 1/2-inch ribbons
2 Hass avocados, cut into 1/2-inch wedges
2 tomatoes, halved and sliced crosswise 1/4 inch thick
4 grilled or roasted skinless, boneless chicken breast halves, thickly sliced
3 1/2 ounces dry-aged blue cheese, shaved or crumbled

1
Preheat the oven to 350.
2
Lay the pancetta on a baking sheet, cover with parchment paper and place another baking sheet on top.
3
Bake for 15 minutes, or until browned.
4
Blot dry.
5
Meanwhile, add the eggs to a sauce-pan of boiling water; cook for exactly 6 minutes.
6
Transfer to an ice water bath for 10 minutes, then peel.
7
Scoop the soft-cooked yolk out of 1 egg and transfer to a blender.
8
Add the vinegar, water and mustard and puree.
9
With the machine on, slowly add the two oils and blend.
10
Season with salt and pepper.
11
In a small skillet, cook the bacon over moderate heat, stirring occasionally, until just crisp.
12
Drain on paper towels.
13
In a bowl, toss the romaine with 1/2 cup of the dressing, season with salt and pepper and mound on 4 plates.
14
Arrange the avocados, tomatoes and chicken on the plates; drizzle with 1/4 cup of the dressing.
15
Scatter the bacon and blue cheese on top.
16
Carefully slice off 1 end of each of the remaining eggs to expose the yolks; set the eggs in the center of the salad.
17
Top with the pancetta and serve with the remaining dressing.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 thin slices of pancetta, 5 large eggs, at room temperature, 2 tablespoons sherry vinegar, 1 1/2 teaspoons water, and more.

Yes, Cobb Salad with Pancetta Chips falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cobb Salad with Pancetta Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions