Patricia Wells's Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese

Ingredients

• 1 large ripe avocado
• 4 small spring onions
• Yogurt and Lemon Dressing
• 2 ½ ounces smoked bacon
• 1 head iceberg lettuce
• 2 ripe heirloom tomatoes
• freshly ground black pepper
• + 1 more ingredients
• • 4 ounces blue cheese (preferably Roquefort), crumbled

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set asi...

View full recipe at Epicurious