Crisp and colorful fresh vegetables combine in this delicious chopped salad.
Look for tender hearts of romaine to make this salad.
They are the sweetest part of the lettuce heads.
Credit:Brie Goldman Food Stylist: Annie Probst Prop Stylist: Joseph Wanek
Store the creamy dressing in the fridge until ready to use on your salad.
Chop the lettuce, blanch the vegetables, and cook the bacon the day before you plan to serve.
Simply toss together and serve when ready.
Credit:BHG / Ana Cadena
Serve it immediately after dressing for the best texture and flavor.
Ingredients
2to3clovesgarlic,peeled
1/2tsp.kosher salt
12lemon
1(7- to 8-oz.
Finely chop the garlic and mix with a generous sprinkling of kosher salt.
Credit:BHG / Ana Cadena
Transfer mashed garlic to a small bowl.
Squeeze lemon over garlic, catching seeds with your fingers.
Stir in an additional sprinkling of salt.
Credit:BHG / Ana Cadena
Allow to stand 10 to 15 minutes so lemon can tame the garlic flavor.
Whisk increme fraiche; season with salt and a few grinds of black pepper.
To give flavors time to develop, refrigerate for 1 hour.
Credit:BHG / Ana Cadena
The dressing keeps in the refrigerator up to 3 days.
Cut lettuce into bite-size pieces.
In a very large salad bowl combine corn, beans, cherry tomatoes, and cucumber.
Credit:BHG / Ana Cadena
Sprinkle with salt, pepper, and half the chives.
Add two or three spoonfuls of dressing and toss gently to combine.
Add the lettuce to bowl.
Credit:BHG / Ana Cadena
Sprinkle with salt, pepper, and most of the remaining chives.
Add an additional drizzle of dressing.
Gather vegetables from bottom of the bowl and lift up and over the lettuce.
Credit:BHG / Ana Cadena
Repeat until ingredients are just mixed, adding additional dressing as necessary to coat.
Just before serving, add the avocado and bacon.
Top individual servings with additional chives.
Credit:BHG / Ana Cadena
2,000 calories a day is used for general nutrition advice.
