Recipe: Chopped Salad with Slab Bacon | Williams Sonoma

Name: Recipe: Chopped Salad with Slab Bacon | Williams Sonoma
Total time: 65 min
Ingredients: 1 cup (6 oz./170 g) crumbled Roquefort or Danablu blue cheese; 3 Tbs. Champagne vinegar; 2 Tbs. fresh lemon juice; 1 tsp. honey; Kosher salt and freshly ground pepper; 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil; 1 lb. (500 g) whole piece slab bacon, cut crosswise into slices 1/2 inch (12 mm) thick; 1/4 cup (2 oz./60 g) firmly packed dark brown sugar; 2 heads romaine lettuce, bottom 1 inch (2.5 cm) trimmed off; 2 or 3 watermelon radishes; 3 Persian cucumbers, trimmed and halved lengthwise if needed; 2 firm but ripe Haas avocados, halved, pitted and peeled; 3 small yellow beets, trimmed and peeled; 1 can (14 oz./440 g) chickpeas, drained and rinsed

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A recipe from the Williams Sonoma Test Kitchen for a simple chopped salad made with romaine lettuce, radishes, avocados, blue cheese dressing, and caramelized b

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Ingredients

1 cup (6 oz./170 g) crumbled Roquefort or Danablu blue cheese
3 Tbs. Champagne vinegar
2 Tbs. fresh lemon juice
1 tsp. honey
Kosher salt and freshly ground pepper
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
1 lb. (500 g) whole piece slab bacon, cut crosswise into slices 1/2 inch (12 mm) thick
1/4 cup (2 oz./60 g) firmly packed dark brown sugar
2 heads romaine lettuce, bottom 1 inch (2.5 cm) trimmed off
2 or 3 watermelon radishes
3 Persian cucumbers, trimmed and halved lengthwise if needed
2 firm but ripe Haas avocados, halved, pitted and peeled
3 small yellow beets, trimmed and peeled
1 can (14 oz./440 g) chickpeas, drained and rinsed