Bacon, Egg, and Cheese - Salad
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
Vinaigrette
- 2 tablespoons shallots, minced
- 2 tablespoons sherry wine vinegar
- 1 1⁄2 teaspoons fresh lemon juice, more to taste
- 1⁄2 teaspoon kosher salt, more to taste
- 1⁄4 teaspoon fresh ground black pepper, more to taste
- 1⁄4 cup extra virgin olive oil
-
Salad
- 6 slices apple-smoked bacon, thick cut
- 1⁄2 cup hazelnuts
- 1 tablespoon hazelnut oil or 1 tablespoon olive oil
- kosher salt
- 2 heads butter lettuce
- 1 tablespoon fresh lemon juice
- 5 hard-cooked eggs
- fresh ground black pepper
- 2 teaspoons fresh chives, minced
- 4 ounces gorgonzola dolce blue cheese
directions
- Place all the vinaigrette ingredients in a clean jar with a tight-fitting lid and shake to combine; or whisk together everything, except the oil, in a medium bowl, then slowly whisk in the oil (you'll have extra dressing which can be refrigerated for up to 3 days).
- Preheat oven to 325 degrees F; place rack in the center of the oven.
- Lay bacon in a single layer, on a baking sheet, and bake until chewy, but not yet crisp, about 15-20 minutes; remove from oven and quarter the bacon slices.
- Meanwhile, scatter the hazelnuts on a different baking sheet and toast them at the same time until they are golden and fragrant, about 12 to 15 minutes.
- Once hazelnuts are cool enough to handle, place them in a clean kitchen towel and rub together to loosen skins; place in a small bowl and drizzle with hazelnut oil and a pinch of salt; toss.
- Remove the lettuce leaves from the core and place in a large bowl; dress with 1/4 cup of the vinaigrette and the salt, gently massage with your hands to coat all the lettuce.
- Slice the eggs and lay out flat on a work surface; season with salt and pepper and sprinkle with chives.
- You can make individual salads or serve family style: Use largest leaves on the bottom to form cups into which you can place 2 sliced eggs, 2 bits of crumbled cheese, and 2 pieces of bacon. Use smaller leaves for the next layer and build the same way. Repeat, saving smallest lettuce leaves for the top. Sprinkle with hazelnuts.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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