My Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese
['2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)', '1 head iceberg lettuce, chopped (4 cups)', '2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped', '1 large ripe avocado, halved, pitted, peeled, and cubed', '4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)', '4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds', 'Yogurt and Lemon Dressing', 'Coarse', 'freshly ground black pepper']
In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.
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