Chopped Salad with Creamy Bacon Dressing

Serves 4-8

1/4 pound slab bacon, diced, cooked very crispy

1 cup sour cream

4 ounces crumbled Gorgonzola

1 lemon, zested and juiced

Salt and freshly ground black pepper

3 hearts romaine

2 cucumbers, peeled and halved

6 hard-boiled eggs, roughly chopped

Directions

Cut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. 

In a blender, combine sour cream, Gorgonzola, bacon, lemon zest and juice and blend until smooth. Pour into container and season with salt and pepper, to taste.   Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently.  * Dressing is best if made a day ahead.