Bleu My Mind Chop Recipe

Time30m

Serves4

Iceberg lettuce with bacon, heirloom tomatoes, crispy shallots, chives, bleu cheese crumbles, and bleu cheese dressing

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Ingredients

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1
Prepare the Bacon
In a skillet over medium heat, cook the bacon until crispy. Once cooked, transfer to a paper towel-lined plate to drain excess fat. Once cooled, crumble the bacon into bite-sized pieces.
2
Chop the Lettuce
Remove the core from the iceberg lettuce and chop it into bite-sized pieces. Rinse under cold water and spin dry in a salad spinner or pat dry with paper towels.
3
Slice the Tomatoes
Wash the heirloom tomatoes and slice them into wedges or rounds, according to your preference.
4
Chop the Chives
Using a sharp knife, chop the chives into small pieces.

5
Combine Ingredients
In a large salad bowl, combine the chopped iceberg lettuce, crumbled bacon, sliced heirloom tomatoes, crispy shallots, chopped chives, and bleu cheese crumbles.
6
Add Dressing
Pour the bleu cheese dressing over the salad mixture. Toss gently to combine, ensuring all ingredients are well coated with the dressing.
7
Serve
Divide the salad into serving bowls or plates. Garnish with additional chives or bleu cheese crumbles if desired, and serve immediately.