Tomato-Centric Cobb Salad

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• 2 slices bacon, cut into 1/2-inch pieces
• 4 Croutons, crumbled, or Crunchy Bread Crumbs
• Squeeze of lemon juice
• 1/4 cup crème fraîche or sour cream
• 1 tablespoon finely chopped fresh tarragon
• 2 tablespoons crumbled blue cheese (such as Maytag or Point Reyes Blue)
• Salt and freshly ground black pepper
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• 2 large heirloom tomatoes, cut into slices, or 1 cup cherry tomatoes, halved
• 1 cup arugula or mâche greens, or 8 leaves romaine lettuce, chopped into 3/4-inch-wide ribbons (chiffonade)
• 1 ripe avocado, peeled, pitted, and sliced
• 2 large Medium-Boiled Eggs, peeled and halved

Photo by Frankie Frankeny (c) 2012

For the blue cheese dressing, combine the crème fraîche with the tarragon and blue cheese in a bowl and whisk until smooth; season with salt and pepper.

To assemble the salad, season the tomatoes with salt. Smear a large spoonful of the dressing onto each plate. Toss the greens in the remaining dressing and divide among the plates. Add the tomatoes, avocado slices, and 1 egg half to each plate. Top with the croutons and bacon and finish with some pepper. Serve immediately.

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