Cobb Salad

The Cobb salad is an American classic: the rich toppings are served not mixed together, but in striking stripes on a bed of salad.

1. Salt and pepper the chicken breast and cook it through over a medium heat in part of the olive oil. After resting it for a few minutes, slice it.

2. Cut the smoked bacon into cubes and fry it crisp in a pan, then lift it onto paper towel.

3. Hard-boil the eggs in about 8 minutes, cool them in cold water, peel them and quarter them.

4. Shred the lettuce and spread it over the bottom of a large, flat platter.

5. Arrange the toppings not mixed together, but in stripes side by side: cooked chicken, crisp bacon, egg, diced avocado, tomato and grated cheddar.

6. For the dressing, shake the remaining olive oil, the balsamic vinegar and the English mustard smooth with salt and pepper, and drizzle it over the salad when serving.

Tip: The striped arrangement is the hallmark of the Cobb salad – mix it together only at the table, when serving.