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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