Recipe: Salad of Cheese and Bacon (Chopped Cobb Salad) (serves 2)

SALAD OF CHEESE AND BACON
(CHOPPED COBB SALAD)

1/2 pound bacon strips
FOR THE DRESSING:
1/4 cup red wine vinegar
2 teaspoons Dijon-style mustard
1 tablespoon rendered bacon fat
1/2 cup olive oil
Juice of 1/2 lemon
Freshly ground black pepper
FOR THE SALAD:
2 large eggs
1 small head Romaine lettuce
1/2 head iceberg lettuce, chopped
1/2 bunch watercress, chopped
8 to 10 inch leaves red leaf lettuce, chopped
1 large, ripe tomato, chopped
3 green onions, chopped
1 large, ripe avocado, chopped
Crumbled blue cheese to taste

TO PREPARE THE BACON:
Snip the bacon into bite-sized pieces. Saute over medium-high heat until crispy. Remove to paper towels to drain. Save 1 tablespoon of the bacon fat for the dressing and discard the rest.

MAKE THE DRESSING:
Put all ingredients in a jar with a tight-fitting lid, screw on the lid tightly, and shake until emulsified. Taste and adjust the seasoning if you want. Shake again.

TO PREPARE THE EGGS:
Place the eggs in a small saucepan under just enough cold water to cover. Bring to a boil, then cover tightly and remove from the heat. Let stand in the hot water for 10 minutes, then peel under cold running water. Place in a bowl of cold water until ready to use.

TO MAKE THE SALAD:
Put the chopped greens, tomato and green onions in a large bowl. Add the bacon pieces. Toss them around with a pair of tongs, then add about half the dressing. Toss again to coat everything. Continue adding more drizzles of dressing until everything's just coated. (Too much dressing will ruin this salad.)

Drain and dry the eggs, then chop coarsely. Throw the avocado, eggs and cheese over the top of the salad and eat.

Servings: 2
Source: Gentlemen, Start Your Ovens by Tucker Shaw and Leigh Beisch