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
  • 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.


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