Ingredients
Method
Make the dressing
- Whisk together mayonnaise, buttermilk, white wine vinegar, minced garlic, blue cheese, salt, and black pepper until smooth and pourable, keeping the mixture thick but easy to drizzle.
- Refrigerate the dressing for 20 minutes so the flavors meld; it should look slightly thickened when you take it out.
Prep the salad base
- Spread the chopped romaine evenly across a large serving platter or shallow bowl so it forms an even crunchy base.
Arrange the rows
- Lay the diced turkey in a neat row across the lettuce, spreading it so each bite gets turkey in the mix.
- Lay the crumbled bacon in a neat row next to the turkey so you get crispy bits in each combination.
- Lay the sliced hard-boiled eggs in a row so the exposed yolk stays visible and contrasts with the greens.
- Lay the sliced avocado in a row, arranging pieces so they sit flat for a creamy texture in every forkful.
- Lay the halved cherry tomatoes in a row so cut sides face up for pops of color.
- Scatter the crumbled blue cheese in a row, aiming for even coverage that will soften slightly with the dressing.
Finish, dress, and serve
- Scatter the thinly sliced red onion and chopped chives over the top for sharp bite and fresh green flecks.
- Drizzle the dressing generously over the salad just before serving, then toss lightly at the table if desired so the romaine is lightly coated without becoming soggy.
Notes
Pro tip: for the crispest romaine, chop and assemble everything except the dressing, then drizzle right before serving. Refrigerate the salad components (romaine, toppings, and dressing) separately for up to 2 days; assemble up to 1 day ahead if needed, but keep dressing separate. Freezing isn’t recommended for the salad, but you can freeze extra dressing for up to 1 month—thaw in the fridge and stir well. For a lighter option, swap mayonnaise for a reduced-fat mayo and keep the blue cheese amount the same.