Smoked Salmon Cobb Salad

Adapted from Martha Stewart's Smoked Salmon Cobb Salad, August 2008

Ingredients:

• 3/4 cup buttermilk
• 1/2 cup mayonnaise
• 1/4 cup minced shallots (from 2 shallots)
• 3 tablespoons chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 8 ounces bacon (about 10 strips)
• 1 head Boston or bibb lettuce, leaves torn into 3-inch pieces
• 3 large hard-cooked eggs, quartered lengthwise and halved crosswise
• 3 ounces smoked salmon, flaked with a fork into bite-size pieces
• 1 avocado, pitted, peeled, and cut into 1/2-inch dice

I used a different dressing, VT's buttermilk goat cheese ranch - it was ok. I also included tomatoes, red potatoes, onion, and green beans.

Directions:

1. Whisk buttermilk, mayonnaise, shallots, dill, lemon juice, and salt in a small bowl until well combined. Season with pepper. Cover, and refrigerate until cold, about 30 minutes.
2. Arrange bacon in a single layer in a large saute pan, and cook over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels. When cool, crumble bacon into bite-size pieces.
3. Arrange lettuce on a platter. Top with bacon, eggs, salmon, and avocado. Drizzle with 1/2 of the dressing. Season with pepper, and serve with remaining dressing on the side.