Start by washing and drying your romaine thoroughly — wet leaves will dilute the dressing and make the salad soggy. Chop it into bite-size pieces and arrange it in an even layer across a large plate or shallow bowl. You want a full, generous bed of greens that can support all the toppings without getting lost underneath them.

The classic Cobb presentation is all about the rows. Working across the romaine, arrange the Caveman Pepper jerky strips, quartered hard-boiled eggs, diced avocado, crumbled blue cheese, diced tomato, and thinly sliced red onion in distinct sections. This isn't just for looks — it lets each person customize their bites and keeps the textures separate until you're ready to eat.

Just before serving, drizzle the salad with olive oil and a splash of red wine vinegar. Dress it at the table if possible, and toss gently or leave the rows intact for presentation. The key is timing: dressing too far ahead will toughen the jerky slightly as it sits, so add the oil and vinegar only when you're ready to eat. Finish with a crack of fresh black pepper if desired.

Original Dyno works nicely here too if you want a milder, classic beef flavor.