A southwestern take on salad lyonnaise, sort of.  The dressing is cold, the lettuce is not frisee, but it has egg and bacon!


Ingredients

  1. Romaine, cold and cut into big bite size pieces
  2. Poached eggs (use j. kenji lopez-alt’s directions)
  3. Avocado dressing
  4. Bacon cut in to lardons
  5. Cojita crumbled

Directions

  1. Cook lardons, evac, drain on paper towels
  2. Toss romaine with dressing
  3. Top romaine with bacon and cojita.  Fold in carefully.
  4. Plate
  5. Top with egg
  6. Twist on some pepper and serve

 

Creamy, creamy, creamy, oh bacon!

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