Chicken, avocado and blue cheese Cobb salad

Simmer the eggs for 10 minutes, then cool in cold water for 15 minutes and peel. Dice the eggs. Peel the shallot and finely chop. Shake in a closed jar with vinegar, oil, mustard, 4.5 g salt, all the pepper and sugar to emulsify.

Dice the chicken to about 2 cm on a dedicated board and season with the remaining 3 g salt. Chop the bacon. Crisp it in a nonstick pan over medium heat for about 8 minutes. Lift out with a slotted spoon, leaving the fat in the pan. Cook the chicken in it for about 5 minutes, stirring, until at least 75 °C at the centre for 30 seconds. Extend cooking if needed. Transfer to a clean plate and let cool slightly.

Crumble the blue cheese. Trim, wash and dry the romaine and chop roughly. Wash and cut the tomatoes. Open the avocados, remove skin and stones and dice all the flesh. Place romaine, cooled chicken and tomatoes on a large platter, then arrange eggs, avocado, blue cheese and bacon in bands. Shake the dressing again, pour all of it over the salad and serve all the toppings at once.