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 juice1/2 teaspoon Dijon mustard1/4 teaspoon sea salt1/4 teaspoon freshly ground pepper3 tablespoons extra-virgin olive oil1 large egg , hard-boiled and peeled3 cups loosely packed red leaf lettuce , washed and spun dry3 cups loosely packed green leaf lettuce , washed and spun dry1 ripe Hass avocado , pitted, peeled, and roughly chopped3 slices bacon , cut into 1/2-inch pieces, cooked until crisp, and drained1 green onion , very thinly sliced
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.