Ingredients

The following ingredients have 4 Servings
  • 4 to 6 slices bacon
  • 12 asparagus spears, (woody stems removed)
  • 1 head butter lettuce, (leaves removed)
  • 1/2 cup marinated artichoke hearts,
  • 4 radishes (thinly sliced)
  • 2 large eggs, (hard boiled and sliced)
  • 1 avocado (sliced)
  • 4 ounces gorgonzola cheese, (crumbled)
  • 1 (14-ounce) can chickpeas, drained, rinsed and patted dry
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup apple cider vinegar
  • 3 tablespoons lemon juice
  • 2  tablespoons honey
  • 2 garlic cloves, (finely minced or pressed)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instruction

  • Note: I start by roasting the chickpeas and make the salad while they are roasting!
  • Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and until the fat is rendered, then place the bacon on a paper towel to drain any excess grease. Remove all but 1 tablespoon of the bacon fat from the skillet.
  • Add the asparagus to the skillet and toss to coat. Season it with a bit of pepper (I don’t use salt since the bacon fat is salty, but add some if needed!) and cook until slightly tender but a crispy remains, about 3 to 4 minutes.
  • Build your salad! You can chop your lettuce if desired, but I love the pieces of butter lettuce and how soft they are. Season your lettuce with some salt and pepper, this is key. Add your bacon (crumbled or strips, whatever you prefer), asparagus, artichokes, radish, eggs, avocado and chickpeas. Drizzle on your dressing and finish with crumbles of gorgonzola. Eat up.