Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Medium saucepan for eggs
• •Large platter or individual plates
• •Instant-read thermometer

Instructions

1. 1

   Make the buttermilk ranch

   Whisk together the buttermilk, mayonnaise, and sour cream in a medium bowl until smooth. Add the minced garlic, chives, dill, parsley, hot sauce, onion powder, salt, and pepper. Whisk again until everything is incorporated. Taste it. This is important. The dressing should be tangy, herby, and have just a little kick at the end. Adjust the salt and hot sauce until it tastes like something you'd want to drink straight from the bowl. Cover and refrigerate while you prepare everything else.

   Making the ranch first lets the flavors marry while you cook. It'll taste even better by the time you dress the salad.
2. 2

   Mix the blackening spice

   Combine the paprika, garlic powder, onion powder, cayenne, thyme, oregano, black pepper, white pepper, and salt in a small bowl. Stir until uniform. This makes enough for the chicken with a little left over. Smell it. That's Louisiana right there. If you want more heat, add another quarter teaspoon of cayenne. If you're cooking for folks who can't handle spice, cut the cayenne in half. No shame in that.

   Store extra blackening spice in a sealed jar. It keeps for months and you'll find yourself reaching for it constantly.
3. 3

   Cook the eggs

   Place the eggs in a single layer in a saucepan and cover with cold water by one inch. Set over high heat and bring to a rolling boil. The moment you see big bubbles breaking the surface, cover the pot and remove it from the heat. Let the eggs sit in that hot water for exactly 10 minutes. Transfer to an ice bath and let them chill completely. This gives you that perfect set yolk with no green ring around it. Peel when cold, then slice in half lengthwise.

4. 4

   Render the tasso

   Set a cast iron skillet over medium heat. Add the diced tasso in a single layer. Let it cook undisturbed for two minutes, then stir. Continue cooking, stirring occasionally, until the edges are crispy and the fat has rendered out, about 6 to 8 minutes total. The tasso should be deeply golden and smell like heaven. Transfer to a paper towel-lined plate. Leave that rendered fat in the skillet. You're going to use it.

   Can't find tasso? Use thick-cut bacon or country ham. Cut it the same way and render it just as crispy. Not quite the same, but still good.
5. 5

   Blacken the chicken

   Pat the chicken breasts completely dry with paper towels. This is critical. Wet chicken steams instead of blackens. Coat both sides generously with the blackening spice, pressing it into the meat. Add 2 tablespoons of butter to the skillet with the tasso fat and set over high heat. When the butter foams and just begins to brown, lay the chicken in the pan. It's going to smoke. That's what you want. Cook for 4 to 5 minutes per side until the spice crust is dark and charred in spots and the internal temperature reaches 165 degrees. Let rest for 5 minutes before slicing against the grain.

   Open your windows and turn on the exhaust fan before you start. Blackening makes smoke. At Lagniappe, we set off the fire alarm twice before we got proper ventilation.
6. 6

   Prepare the vegetables

   While the chicken rests, halve your cherry tomatoes and place them in a small bowl. Season with a pinch of salt. Cut the avocados in half, remove the pits, and slice each half into thin wedges while still in the skin. Scoop them out gently with a spoon. Crumble the blue cheese if you haven't already. Slice the green onions thin on the bias.

7. 7

   Compose the salad

   Spread the mixed greens across a large platter or divide among four plates. Slice the rested chicken and arrange in a row down the center. Build rows on either side: halved eggs, avocado wedges, cherry tomatoes, crumbled blue cheese, and crispy tasso. Scatter the green onions over everything. This is the moment to admire your work. Each ingredient distinct, colors bright, portions generous. That's a proper Cobb.

8. 8

   Dress and serve

   Drizzle the buttermilk ranch generously over the salad, or serve it on the side for folks who like to dress their own. Either way, make sure there's extra ranch on the table. Give everything a final crack of black pepper. Serve immediately while the chicken is still warm and the greens are cold. When the last bite is as good as the first, you've done it right.

Chef Tips

• •Tasso ham is worth hunting for. Check specialty grocers, Cajun markets, or order online. The smoky, spiced flavor is impossible to replicate. That said, good thick-cut bacon or country ham will get you close if you're in a pinch.
• •The blackening spice ratios are a starting point. Taste a tiny bit before you commit. Every palate is different, and good Cajun cooking is about trusting yours. Adjust the heat up or down to suit your people.
• •Blue cheese is traditional, but if you've got someone who can't stand it, substitute sharp white cheddar or good feta. The salad won't suffer.
• •Make this ranch your house recipe. Double the batch and keep it in the refrigerator. It's good on everything: fried chicken, raw vegetables, grilled fish, spooned straight into your mouth at midnight.

Advance Preparation

• •The buttermilk ranch can be made up to 5 days ahead and refrigerated. The flavor improves after a day.
• •Eggs can be boiled and peeled a day ahead. Store in cold water in the refrigerator.
• •The blackening spice keeps for 3 months in an airtight container.
• •Tasso can be rendered crispy up to 2 hours ahead and held at room temperature. Just don't refrigerate it or it loses the crunch.

Frequently Asked Questions

Nutrition Information

1 serving (about 580g)