This recipe takes the traditional Cobb Salad and adds a delightful twist with enhanced flavors and textures.
Cook the bacon in a frying pan over medium heat until crispy, then drain on paper towels.
Cooking the bacon until crispy ensures a delightful crunch in your salad.
Chop the avocado into cubes and toss with lemon juice to prevent browning.
Using lemon juice not only prevents browning but also adds a zesty flavor.
Wash and chop the lettuce into bite-sized pieces.
Dry the lettuce thoroughly to ensure the dressing adheres well.
Slice the tomatoes and green onions.
Use a sharp knife to maintain the integrity of the vegetables.
Peel and slice the hard-boiled eggs.
Chill the eggs before slicing for cleaner cuts.
Arrange the lettuce on a serving platter and layer the bacon, avocado, tomatoes, green onions, eggs, blue cheese, and cheddar cheese on top.
Layering the ingredients creates a visually appealing presentation.
In a mixing bowl, whisk together olive oil, lemon juice, salt, and black pepper to make the dressing.
Taste the dressing and adjust seasoning as needed.
Drizzle the dressing over the salad just before serving.
Serve the dressing on the side if you prefer to let guests add their own.
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