3919. BUTTER LETTUCE SALAD with HAZELNUTS and BACON BITS

Yield: 2 servings for lunch or 4 servings as a side



1 tablespoon white balsamic vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh chives

Kosher salt and freshly ground black pepper

1 head butter lettuce, separated into leaves

2 thin slices bacon, cooked until crisp and broken into bite-size pieces

2 hard-boiled eggs, halved and lightly salted and peppered

1/4 cup toasted hazelnuts, roughly chopped

1 1/2 ounces Roquefort or other blue cheese, crumbled


Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.



Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.




bacon recipe source: Valerie Bertinelli

, "Best Girls' Night In," Valerie's Home Cooking; adapted from One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond by Valerie Bertinelli (Rodale, 2012).