Big Chopped Salad with Creamy Bacon Dressing

Name: Big Chopped Salad with Creamy Bacon Dressing
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 10 servings, plus extra dressing
Cuisine: american
Ingredients: 1/4 pound slab bacon, diced; 3 hearts romaine; 2 cucumbers, peeled, halved, and seeded; 1 medium red onion; 1 cup sour cream; 4 ounces crumbled Gorgonzola; 1 lemon, zested and juiced; Salt and freshly ground black pepper; 6 hard-boiled eggs, roughly chopped; Special equipment: Blender

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Level: Easy
Total: 23 min

Prep: 15 min
Cook: 8 min

Yield: 10 servings, plus extra dressing

Level: Easy
Total: 23 min

Prep: 15 min
Cook: 8 min

Yield: 10 servings, plus extra dressing

Ingredients

1/4 pound slab bacon, diced

3 hearts romaine

2 cucumbers, peeled, halved, and seeded

1 medium red onion

1 cup sour cream

4 ounces crumbled Gorgonzola

1 lemon, zested and juiced

Salt and freshly ground black pepper

6 hard-boiled eggs, roughly chopped

Special equipment: Blender

Directions

In a large saute pan over medium-high heat, add the bacon and saute until browned on all sides, about 8 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 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, 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.