COBB SALAD: ICEBERG, TOMATO, AVOCADO, BACON AND BLUE CHEESE

Ingredients:

2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)

1 head iceberg lettuce, chopped (4 cups)

2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped

1 large ripe avocado, halved, pitted, peeled, and cubed

4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)

4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds

Yogurt and Lemon Dressing (recipe follows)

Coarse, freshly ground black pepper

Method:

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Set aside.

2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper and serve.

Yogurt and Lemon Dressing

Ingredients:

1/2 cup plain low-fat yogurt

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon fine sea salt

Method:

1. In a jar, combine the yogurt, lemon juice, and salt. Cover with a lid and shake to blend. Taste for seasoning. The dressing can be used immediately.

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