When my friend Michael was the editor of Martha Stewart Living, I read the magazine every month and found this incredibly delicious salad—I make it for girls’ lunches (it’s lovely with Scandinavian Cold Cucumber Soup), dinners for family and friends during the summer and first courses all year ’round. I’ve only gotten raves on it…and how can you go wrong with bacon or smoked salmon?
(Martha says this serves 8, but not in my house, at least not for a main course)
3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup minced shallots (2 shallots)
3 T chopped fresh dill (I use more because I love dill with salmon)
1 T fresh lemon juice
1/2 t. coarse salt
Freshly ground pepper
8 oz. bacon (I use a whole pack of thick-sliced bacon)
1 head Boston or bibb lettuce, leaves torn into 3-inch pieces
3 large hard-cooked eggs, quartered lengthwise and halved crosswise
3 oz. smoked salmon cut into bite-sized pieces (I use a little more because I LOVE smoked salmon)
1 avocado, pitted, pealed and cut into 1/2-inch dice
Whisk buttermilk, mayonnaise, shallots, dill, lemon juice, and salt in a small bowl untill well combined. Season with peopper. Cover, and refrigerate until cold, about 30 minutes.
Arrange bacon in a single layer in a large saute pan, and cook, turning occasionally (or nuke, as I do). Drain on paper towels. When cool, crumble into bite-size pieces.
Martha says to arrange on a platter and top with everything, dizzle with half the dressing and pass the rest. I don’t do that: I toss everything together, and plate.