Time 20 minutes

Serving 6–8

• 1 lemon
• ⅓ cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 3 romaine hearts (about 1 pound), trimmed and torn into bite-size pieces
• 1 cup cherry tomatoes, halved
• ¾ cup (about 6 ounces) chopped cooked bacon
• ¾ cup thinly sliced cucumber
• ½ cup crumbled blue cheese or feta
• ¼ cup thinly sliced scallions
• 1 ripe avocado, pitted, peeled and sliced
• 2 hard-cooked (or jammy) eggs, quartered

Step 1
Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.

Step 2
Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.

Step 3
Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.