Summer’s fading fast folks, can you believe it? Here’s my take on a classic: a big, big salad with homemade dressing. Don’t mistake this for dainty date food. This salad will fill your whole belly!
The Big Salad
- butter lettuce
- shredded havarti
- red peppers
- hard-boiled eggs
- baked chicken breast
- 3 cloves minced garlic
- spicy deli mustard
- olive oil
- Mama Lil’s pickled hot peppers (and a bit of juice)
- salt & pepper to taste
Bring bacon to a sizzle over medium heat. Set on paper towel to drain. Boil eggs as you do. My method: place eggs in medium saucepan. Add enough water to just cover the eggs, cover and cook on high until the water boils. Once a rolling boil is achieved, turn off burner, but leave the pan there for 20 minutes. Voila! Set that aside.
Have you ever ordered a salad at a restaurant where they bring out practically a whole head of lettuce? Where each bite is ginormous? Hate that. But I don’t really like the look of chopped lettuce, so I tear it with my hands. The salad is big, but the bites are small.
For the dressing, whisk all ingredients together. Done. I’m not a fan of heavy dressings but I do like good coverage, so I toss a small amount with the crumbled bacon, cucumbers, cheese and lettuce in a bowl before serving. Place sliced chicken egg on top and serve.
Any Seinfeld fans in the house?