This salad is an American classic, and might be the only salad that leaves you full after eating it. I love the bacon lardons here—thick, meaty, salty bites that dominate the flavor of whatever can fit on the fork with them. One of my favorite dressings—tarragon buttermilk—finishes it off.
In a large sauté pan, combine the oil and bacon and cook over medium heat until golden brown and crispy, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and set aside.
Remove all but
In a large bowl, combine the lettuce and half of the dressing and toss to coat. Add the cucumber, tomatoes, and blue cheese. Mix well and place in a serving dish. Sprinkle the bacon over the salad and arrange the eggs on the sides. Slice the chicken and fan off to one side of the salad. Spoon the remaining dressing over the top and top with the sliced avocado.
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