Cobb Salad

1. Season the chicken breast and cook it in olive oil, then rest and slice it.

2. Dice the bacon, fry until crisp and drain on kitchen paper.

3. Hard-boil the eggs for 8 minutes, peel and quarter them.

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

5. Arrange the toppings in neat STRIPES rather than mixing them: chicken, bacon, egg, diced avocado, tomato, grated cheese.

6. Shake the olive oil, balsamic vinegar and mustard together and pour over at the table.

Tip: The look is the point – those parallel stripes are the signature of a Cobb salad. Toss it at the table, not before.