SERVES 4
TOTAL TIME: 40 minutes
We prefer to cook our own shrimp, but you can buy precooked shrimp if desired.
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3 |
large eggs |
|
|
Salt and pepper |
|
8 |
slices bacon, chopped |
|
½ |
cup extra-virgin olive oil |
|
2 |
tablespoons red wine vinegar |
|
1 |
teaspoon Dijon mustard |
|
¼ |
teaspoon sugar |
|
1 |
pound cooked and peeled extra-large shrimp (21 to 25 per pound) |
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3 |
romaine lettuce hearts (1 pound), torn into bite-size pieces |
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12 |
ounces cherry tomatoes, halved |
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2 |
ounces blue cheese, crumbled (½ cup) |
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2 |
avocados, halved, pitted, and cut into ½-inch pieces |
1. Bring 2 quarts water, eggs, and 1 tablespoon salt to boil in medium saucepan over high heat. As soon as water reaches boil, remove pan from heat, cover, and let sit 10 minutes. Transfer eggs to bowl of ice water and let cool 10 minutes. Peel and quarter eggs.
2. Meanwhile, cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, 5 to 7 minutes; transfer to paper towel–lined plate. Whisk oil, vinegar, mustard, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl.
3. Add shrimp, lettuce, tomatoes, and blue cheese to vinaigrette and toss to combine; season with salt and pepper to taste. Divide salad among individual plates or transfer to serving platter. Top with crisp bacon, avocados, and quartered eggs and serve.