3648. ICEBERG, TOMATO, AVOCADO, BACON and BLUE CHEESE COBB SALAD

makes 4 servings


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 below)
coarse, freshly ground black pepper

Yogurt and lemon dressing (yields about 3/4 cup)
1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon lemon zest salt or fine sea salt
equipment: A small jar with a lid

Yogurt and lemon dressing: In the jar, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)

Salad: 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. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.

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.

bacon recipe source: Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells (William Morrow, 2011); Epicurious, April 2011