Zuke's "Diet" Salad From 'The Artisan Jewish Deli at Home

Ingredients

• 40  roasted-garlic bagel chips 
• 4 ounces cheese blue crumbled
• 1 pinch ground pepper 
• 2 cups chicken 
• 1 large cucumber trimmed thinly sliced ( 60 slices)
• 4 cloves garlic peeled
• 4  hardboiled eggs thinly sliced
• 4 servings kosher salt 
• 2 teaspoons juice of lemon freshly squeezed
• 0.3 cup mayonnaise 
• 1 cup onion red
• 4  baby greens coarsely chopped
• 4 servings the salad 
• 4 servings the dressing 
• 0.3 cup cream sour
• 1 teaspoon vinegar white
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• blender
• microwave
• tongs

Directions

1. To make the dressing, cook the garlic in a small pan of boiling water, or in a microwave-safe bowl half filled with water on medium power, for 30 seconds to mute the harsh garlic flavor.
2. Drain the garlic and place it in a blender along with the milk, sour cream, mayonnaise, vinegar, lemon juice, and cayenne. Blend until smooth, about 30 seconds.
3. Transfer the dressing to a small bowl, and then stir in the crumbled blue cheese. Taste and adjust the seasoning, adding salt if desired. Cover and refrigerate for at least 1 hour to allow the flavors to meld. The dressing can be made up to 3 days in advance.
4. To make the salad, put the romaine in a very large bowl.
5. Pour the dressing over the top, and use tongs to toss the salad until the lettuce is evenly coated. Divide the salad evenly among large bowls. Arrange 1/2 cup chicken salad, about 15 cucumber slices, 1/4 cup pickled red onions, 1 sliced egg, and 10 bagel chips in an attractive semicircle around the inside rim of each bowl.
6. Serve immediately.