Little Gem Salad Recipe

Preparation Steps

1. 1

   Prepare the Eggs

   Bring a pot of water to a boil, gently add the eggs, and cook for 8 minutes. Remove and place in an ice bath to cool. Peel and set aside.

2. 2

   Cook the Bacon

   In a skillet over medium heat, cook the smoked bacon until crispy. Remove from the skillet and let drain on paper towels.

3. 3

   Make the Buttermilk Dressing

   In a bowl, whisk together buttermilk, mayonnaise, Dijon mustard, minced garlic, and chopped chives. Season with salt and black pepper to taste.

4. 4

   Prepare the Croutons

   Cut the baguette into small cubes and toss them in the leftover bacon grease in the skillet until golden brown. Remove and let cool.

5. 5

   Assemble the Salad

   In a large bowl, tear the little gem lettuce into bite-sized pieces. Add sliced heirloom tomatoes, crumbled moody blue cheese, and croutons. Crumble the crispy bacon on top.

6. 6

   Serve

   Drizzle the buttermilk dressing over the salad and top with the halved 8-minute eggs. Serve immediately.