Epic Cobb Salad for One

Ingredients

• 3 to 4
  
  slices bacon, cut in half
  
• 1
  
  bone-in, skin-on chicken thigh
  
• 
  
  Kosher salt and freshly ground black pepper, to taste
  
• 1/2
  
  head radicchio, cut into quarters so you’re left with triangles (or however the heck you want to do it)
  
• 1
  
  tablespoon malt vinegar
  
• 2
  
  tablespoons extra-virgin olive oil
  
• 1
  
  ounce blue cheese, chunked, at room temperature
  
• 1
  
  handful cherry or Campari tomatoes, cut in half
  
• 1/2
  
  avocado, thinly sliced
  
• 1
  
  large organic egg, boiled for 7 to 8 minutes, peeled, then quartered
  
• 1
  
  tablespoon chives, finely chopped
  

Directions

1. Preheat oven to 400°F.
2. Starting from a cold, oven-safe pan over medium heat, cook the bacon, 8 to 10 minutes, or until crispy on both sides. Remove and set aside.
3. Season the chicken thigh with salt and pepper on both sides, then sear, skin-side down, in the bacon fat, 2 to 3 minutes. Turn chicken over, transfer pan to the oven, and roast for 15 minutes, or until cooked through. Set aside to cool slightly, then carve into bite-size pieces.
4. Lay the radicchio in one even layer on the largest plate you’ve got. Sprinkle over the malt vinegar, olive oil, and salt and pepper. (Sometimes I do a pinch of sugar to offset the bitterness.)
5. Assemble the salad: In six color-blocked compartments over the radicchio, arrange the bacon, chicken, blue cheese, tomatoes, avocado, and egg so the plate is bulging with FOOD. Season the tomatoes, avocado, and egg with salt and pepper, then garnish the entire plate with chives.