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Curly Leaf Lettuce, Avocado and Bacon Salad
Style guru Lee Bailey cooks dinner with a big wallop of flavor. This make-ahead salad is bursting with the bright, fresh essence of spring.

Servings: Serves 6
Ingredients
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 large egg , hard-boiled and peeled
  • 3 cups loosely packed red leaf lettuce , washed and spun dry
  • 3 cups loosely packed green leaf lettuce , washed and spun dry
  • 1 ripe Hass avocado , pitted, peeled, and roughly chopped
  • 3 slices bacon , cut into 1/2-inch pieces, cooked until crisp, and drained
  • 1 green onion , very thinly sliced
Directions
In a small bowl, whisk together the lemon juice, mustard, salt and pepper. Add the olive oil in a slow, steady stream, whisking constantly. Chop or coarsely grate the egg and add it to the dressing. Refrigerate, covered, until needed.

Combine the lettuces in a large serving bowl. Add the avocado, bacon and green onion. Pour the dressing over the salad and toss to combine well. Serve immediately.
From the April 2002 issue of O, The Oprah Magazine
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