Chef Wayne Martin
Capital Grill & Bar
A beloved classic gets an “everything bagel” upgrade with blanched garlic chips, shallots, and delicately deep-fried onion rings.
1 head Iceberg lettuce, cored and quartered
4 Tbsp cooked bacon, chopped
1/4 cup crisp shallot rings
1/4 cup crisp garlic chips
2 Tbsp toasted hemp hearts
2 Tbsp toasted sesame seeds
1 1/2 Tbsp poppy seeds
12 grape tomatoes, halved
2 avocados, diced
Black pepper to taste
Blue Cheese Dressing
1/2 cup sour cream
1/2 cup buttermilk
1 bunch chives, finely chopped
Zest and juice of 1 lemon
1 cup blue cheese, crumbled
Salt and pepper to taste
Blue Cheese Dressing
- Combine sour cream, buttermilk, chives and lemon in a stainless steel bowl. Mix well.
- Stir in crumbled blue cheese and season to taste.
- Place iceberg lettuce on a chilled plate cut side up.
- Liberally spoon blue cheese dressing.
- Add hemp hearts, sesame seeds, poppy seeds, shallot rings, garlic chips and bacon bits.
- Place avocado and tomatoes around lettuce.
- Season with cracked black pepper and garnish with sprigs of dill.
Yield 4 servings
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