Eliza House Salad Recipe
bacon, Parmigiano Reggiano, apple, Danish bleu cheese, pickled onion, orange hard cooked egg, creamy peppercorn dressing
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and let cool on paper towels. Once cool, crumble the bacon into small pieces.
- 2
Chop the Romaine
Wash and dry the Romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
- 3
Slice the Apple
Core and slice the apple into thin wedges. Add the apple slices to the bowl with the Romaine.
- 4
Add Cheese and Onion
Crumble the Danish bleu cheese over the salad. Thinly slice the pickled onion and sprinkle it on top.
- 5
Prepare the Eggs
Peel the hard-cooked eggs and slice them in half or quarters. Add them to the salad.
- 6
Add Bacon
Sprinkle the crumbled bacon on top of the salad.
Dressing Preparation
- 7
Make the Dressing
In a medium mixing bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, freshly cracked black pepper, garlic powder, and salt to taste until smooth and creamy.
- 8
Combine Dressing with Salad
Drizzle the creamy peppercorn dressing over the salad and toss gently to combine all ingredients well.