Start by cooking the bacon in an air fryer or baking it at 400°F for about 15-20 minutes until it's crispy and golden brown. If you prefer the stovetop, sauté it in a pan over medium heat for 8-10 minutes. Once cooked, place the bacon on paper towels to drain excess grease, allowing it to cool before chopping into bits for your Cobb Salad.

In a medium pot, bring water to a boil and carefully add the eggs. Boil them for about 9-12 minutes for a firm yolk. Once done, transfer the eggs to an ice bath to cool for 5 minutes. This helps with easier peeling. Once cooled, peel the eggs and quarter them to beautifully present on top of your Cobb Salad.

While the bacon and eggs are cooling, rinse and chop the romaine lettuce into bite-sized pieces. Arrange the chopped lettuce evenly on a large platter or salad bowl as the colorful base for your Cobb Salad. This crisp foundation sets the stage for the vibrant toppings to follow.

Begin layering the other ingredients over the bed of romaine. In rows, add your diced cooked chicken for protein, quartered hard-boiled eggs for richness, and sliced avocado for a creamy texture. Sprinkle in halved cherry tomatoes and thinly sliced red onion for sweetness and sharpness, finishing with crumbled blue cheese and crispy bacon bits on top for a burst of flavor.

In a mason jar, combine 1/4 cup balsamic vinegar, 1 tablespoon Dijon mustard, and 1 minced garlic clove. Gradually whisk in 1/2 cup of extra virgin olive oil until the dressing is fully emulsified. Add salt and pepper to taste, adjusting the seasoning as needed. This homemade balsamic vinaigrette will elevate your Cobb Salad with its tangy goodness.

Drizzle the homemade dressing over the assembled Cobb Salad just before serving, or offer it on the side for guests to dress their portions. The brightness of the dressing enhances the fresh ingredients.