this is a recipe i adapted from the late great gourmet magazine. you can still find the original on epicurious, here. the original was a bit fussy for a weeknight meal, not to mention heavy, so i altered a few things and made it a little easier to prepare. i’ve brought this to parties and have served it to guests, and it’s always a hit. if you love someone—really love them—you will make them this salad.
- three small (or two large) hearts of romaine lettuce
- 4 ounces feta cheese, crumbled
- 10 slices cooked bacon, chopped*
- 2 avocados, pitted, skinned, and sliced
- three hard boiled eggs, peeled and cubed
for the dressing:
- three tablespoons white wine vinegar
- one clove of garlic, very finely minced (or put through a press)
- the juice of one lemon
- a pinch of sugar
- one tablespoon of coarse ground dijon mustard
- salt and pepper (just a pinch)
- olive oil (about 1/4 cup)
combine the vinegar, garlic, lemon juice, sugar, mustard, salt, and pepper in a small bowl and whisk together. slowly begin to incorporate the olive oil, being sure to keep whisking. the dressing will begin to form an emulsion. add oil to your taste (i prefer my dressings to be vinegar heavy, but not everyone likes their this way). set the dressing off to the side.
slice the romaine into chunks and then rinse and spin to dry. add to a large bowl and then add the egg, cheese, and bacon. toss to combine and then drizzle on 2/3 of the dressing, toss to combine again, adding more dressing as needed.
notes: you could add some croutons to this, or even a cooked chicken breast, however, it doesn’t need it. we eat this as a meal and it’s incredibly filling.
*we use the microwave ready stuff these days, it’s just so much easier. however, if you had some left over from a breakfast or other meal that would be great. alternately, you could cook it off in the oven while you prep the rest of the salad.