Ingredients:
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
3 tablespoons extra virgin olive oil
1 large eggs, hard-boiled and peeled
3 cups loosely packed red leaf lettuce, washed and spun dry
3 cups loosely packed green leaf lettuce, washed and spun dry
1 ripe Hass avocadoes, pitted,peeled,and roughly chopped
3 slices bacon, cut into 1/2 inch pieces,cooked until crisp,and drained
1 green onions, very thinly sliced
Directions:
In a small bowl, whisk together the lemon juice, mustard, salt and pepper.
Add the olive oil in a slow, steady stream, whisking constantly.
Chop or coarsely grate the egg and add it to the dressing.
Refrigerate, covered, until needed.
Combine the lettuces in a large serving bowl.
Add the avocado, bacon and green onion.
Pour the dressing over the salad and toss to combine well.
Serve immediately.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.