Blue cheese, crispy bacon salad

INGREDIENTS

1 head of butter lettuce
A large handful of fresh dill, chopped (you can use less or more depending on preferences)
2 scallions, chopped (you can use less or more depending on preferences)
1/2 cup heirloom tomatoes, chopped (you can use less or more depending on preferences)
2 ounces blue cheese (about 1/4 cup), plus extra, for topping
2 teaspoons bacon fat (reserved from cooking the bacon)
2 tablespoons mayonnaise
1 tablespoon Greek yogurt
Juice of half a lemon
Salt and pepper, to taste
4-6 slices thick-cut bacon, cooked, cooled, and broken into pieces (save drippings for the dressing)

DIRECTIONS

Wash the lettuce, dill, scallions, and tomatoes. Set aside on a towel or in a colander to dry.
Meanwhile, in a small bowl, combine the blue cheese, bacon fat, mayonnaise, Greek yogurt, lemon juice, and 1/2 teaspoon salt. Stir everything together, using the back of your spoon to «mash» the blue cheese into the dressing.
Slice the head of lettuce into 4 quarters, by cutting it in half and then in half again.
To assemble the salads, place one of the wedges on each of the four plates. Drizzle each with 1-2 tablespoons of dressing, then sprinkle with toppings (tomatoes, bacon, scallions, dill, and blue cheese). Serve immediately.

 

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