Servings:
Serves 10 Servings
Ingredients
- 1/4 pound slab bacon, diced
- 3 pound hearts romaine lettuce
- 2 pound cucumbers, peeled, halved and seeded
- 1 pound medium red onion
- 1 cup sour cream
- 4 ounce crumbled gorgonzola
- 1 ounce lemon, zested and juiced
- 6 ounce hard-boiled eggs, roughly chopped
Preparation
Baking Directions:
In a large saute pan over medium-high heat, add the bacon and saute until browned on all sides, which takes about eight minutes total.
Transfer to a paper towel-lined plate to drain.
Set aside.
Cut the romaine in half lengthwise.
Lay flat-side down and slice into 1/4-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, bacon, lemon zest and juice and blitz 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.
