1/4 pound bacon, diced, and cooked till crisp, then drained
3 hearts romaine lettuce
2 cucumbers, peeled, halved, and seeded
1 small red onion
1 cup sour cream
4 ounces crumbled Gorgonzola cheese
1 lemon, zested and juiced
Salt and black pepper to taste
4 hard-boiled eggs, roughly chopped

Cut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. Slice onion into thin half moons and add to the bowl with the lettuce and cucumber.

In a blender, combine sour cream, Gorgonzola cheese, bacon, lemon zest and juice, and blend until smooth. Season with salt and pepper, to taste. Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently.

(To juice a lemon, just cut in half, and squeeze the juice out of it. To zest a lemon, grate the bright yellow peel off in tiny thin strips.)



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