Chopped Salad

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Chopped Salad

A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don’t toss everything together until just before serving — and, preferably, do so at the table for maximum impact.

Rating

Ingredients

  • 1lemon
  • 1/3cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3romaine hearts (about 1 pound), trimmed and torn into bite-size pieces
  • 1cup cherry tomatoes, halved
  • 3/4cup (about 6 ounces) chopped cooked bacon
  • 3/4cup thinly sliced cucumber
  • 1/2cup crumbled blue cheese or feta
  • 1/4cup thinly sliced scallions
  • 1ripe avocado, pitted, peeled and sliced
  • 2hard-cooked (or jammy) eggs, quartered
Set base servings to enable scaling:

Directions

Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.

Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.

Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.

Nutrition

Info
Trans Fat: 0 gramsFat: 26 gramsCalories: 302Saturated Fat: 7 gramsUnsaturated Fat: 17 gramsSodium: 587 milligramsSugar: 2 gramsFiber: 4 gramsCarbohydrate: 7 gramsProtein: 12 grams
Salads

Source: https://cooking.nytimes.com/recipes/1023329-chopped-salad?smid=ck-recipe-iOS-share