BLT Chopped Salad with Avocado and Aged Cheddar

In a skillet over medium heat, fry bacon until crispy. Then remove bacon strips from the skillet and let them drain on a paper towel lined plate. Once cool enough to handle, then crumble and set aside.

Grab a big giant cutting board and put the grape tomatoes, carrots, bell peppers, snap peas, avocado, and eggs (or whatever lovely assortment of veggies you prefer) on the board. Place the romaine lettuce leaves on top. Using a large chef knife, chop through all the ingredients, staying in parallel lines in one direction. Rotate your cutting board 90 degrees then chop again in parallel lines in the same direction as before. Repeat until all the ingredients are in small pieces.

Place chopped mixture in a large bowl along with aged cheddar cubes, green onions, and crumbled bacon. Add dressing of your choice and toss to combine. Serve immediately with some crusty bread.

* My favorite way to cook hard boiled eggs is to put them in a pot, cover them with cold water (1 to 2 inches above the surface of the eggs), bring to a boil and boil for 1 minute. Then remove the pot from heat, cover, and allow eggs to cook for 10-12 minutes. I find this method is easy, dependable, and doesn’t result in the green alien ring that comes from overcooking. Happy chopping!