Ingredients :
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 6 tablespoons sour cream
- 1 tablespoon red onion minced
- 1 tablespoon fresh dill minced
- 1 tablespoon fresh parsley minced
- 1 clove garlic minced
- 1 teaspoon lemon juice
- 1 pinch granulated sugar
- Salt and freshly ground black pepper
- 1 head romaine lettuce leaves separated and torn into bite-sized pieces
- 3 large hard-boiled eggs peeled and diced
- 8 slices cooked bacon chopped
- 4 cups cooked chicken
- 2 avocados pitted and diced
- 2 cups grape tomatoes halved
- 4 ounces Roquefort blue cheese crumbled
- 2 tablespoons fresh chives minced, for garnish
Directions :
- To make the dressing, in a medium bowl, whisk together buttermilk, mayonnaise, sour cream, red onion, dill, parsley, garlic, lemon juice, sugar, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Refrigerate at least 10 minutes to blend flavors. Whisk to recombine before serving.
- On a large platter or in a shallow bowl, make a bed of lettuce. Working with one ingredient at a time, arrange in rows the chicken, blue cheese, egg, tomatoes, bacon, and avocado. Sprinkle with chives and serve with dressing.
