McCarthy salad

• servings: Makes 4 large servings

Ingredients

SALAD

1/2 head iceberg lettuce

1/2 head romaine lettuce

1 cup grilled chicken, diced

1 cup roasted red beets, diced (I used precooked @lovebeets)

6 hard boiled eggs, yolks and eggs separated and diced (I use @vitalfarms)

1 cup sharp cheddar cheese, diced (@tillamook)

1 cup cooked bacon, diced

2 tomatos, diced

1 avocado, diced

1 bunch chives, finely chopped (my addition)

DRESSING

1/3 cup olive oil

1/2 cup balsamic vinegar

1 shallot

1 tb coconut sugar

3 cloves roasted garlic (optional to roast, otherwise just use 3 cloves garlic)

1 tsp dijon mustard

1/2 tsp kosher salt

1 tsp black pepper

ROASTED GARLIC (optional)

1 head garlic

My beautiful salad bowl is from @holcomb.studio!

If roasting garlic, do that first. Preheat oven to 400F. Cut top off a bulb of garlic. Place it on a piece of foil, drizzle with olive oil and season with salt and pepper. Close the foil tightly around the garlic and roast in the oven for 25-30 minutes. Let cool completely before opening and squishing the roasted garlic out. Chop all of the salad ingredients finely and arrange in a large bowl. Next, add the roasted garlic and remaining dressing ingredients to a small blender and blend until smooth. Taste and adjust seasonings as needed. Pour over the salad, toss and enjoy immediately.