6 slices of thick-cut bacon, cut into 1/4-inch matchsticks
1 pound hearts of romaine lettuce, cut crosswise into 1/2-inch ribbons
2 Hass avocados, cut into 1/2-inch wedges
2 tomatoes, halved and sliced crosswise 1/4 inch thick
4 grilled or roasted skinless, boneless chicken breast halves, thickly sliced
3 1/2 ounces dry-aged blue cheese, shaved or crumbled
How to Make It
Preheat the oven to 350°. Lay the pancetta on a baking sheet, cover with parchment paper and place another baking sheet on top. Bake for 15 minutes, or until browned. Blot dry.
Meanwhile, add the eggs to a sauce-pan of boiling water; cook for exactly 6 minutes. Transfer to an ice water bath for 10 minutes, then peel. Scoop the soft-cooked yolk out of 1 egg and transfer to a blender. Add the vinegar, water and mustard and puree. With the machine on, slowly add the two oils and blend. Season with salt and pepper.
In a small skillet, cook the bacon over moderate heat, stirring occasionally, until just crisp. Drain on paper towels.
In a bowl, toss the romaine with 1/2 cup of the dressing, season with salt and pepper and mound on 4 plates. Arrange the avocados, tomatoes and chicken on the plates; drizzle with 1/4 cup of the dressing. Scatter the bacon and blue cheese on top. Carefully slice off 1 end of each of the remaining eggs to expose the yolks; set the eggs in the center of the salad. Top with the pancetta and serve with the remaining dressing.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.