We have a beautiful, seasonal vinaigrette in our dairy case right now. (And by beautiful we mean holy cow, run-don’t-walk, everyone-in-your-house-will-only-want-to-eat-salad delicious). It's good.
Flowering Chive & Buttermilk.
And while salad dressings don’t beg for instruction, we thought we’d set a high salad bar (as it were), with this somewhat Cobb-inspired salad to show how one might put this fresh vinaigrette on display.
We’re calling it:
The Bacon, Egg & Cheese Salad
1 bunch green romaine lettuce, cleaned
4 strips of cooked bacon (we use Burger’s Smokehouse Steak Cuts)
3 soft-boiled eggs, peeled but not cut (bring the water to a boil, put the eggs in, cook for 6 minutes, remove the eggs and immediately transfer them to an ice bath; let them cool completely before peeling them);
2 small radishes, thinly sliced (we used a mandoline, but a knife is fine, too)
3 ounces of Stichelton (or Stilton, if you prefer pasteurized; both are available in-store at Bklyn Larder, or most fine cheese shops)
Bklyn Larder Flowering Chive & Buttermilk Vinaigrette or Ramp & Bacon Vinaigrette
Chop the romaine to a size you like and then put them in a large bowl. Spoon a few generous dollops of dressing onto the leaves and toss them well, so they’re thoroughly covered.
Carefully slice the eggs lengthwise and then lengthwise again. Sprinkle salt and pepper over the egg slices and, while you’re at it, over the radish slices as well.
Arrange the eggs on the lettuce leaves, ideally before much yolk can drip off.
Chop the bacon into bite-size pieces and sprinkle them over the lettuce leaves as well. Ditto for the radishes.
Finally, trim away any rind from the Stichelton and crumble it over the top.
Feel great (you’re eating salad!). Dig in. Buon appetito.
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