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1
Make the Green Goddess Dressing In a food processor, combine all of the ingredients except the mayonnaise, salt and pepper; pulse until very finely chopped.
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2
Add the mayonnaise and puree until nearly smooth and pale green.
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3
Scrape the dressing into a bowl and season with salt and pepper.
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4
Cover and refrigerate until the flavors meld and the dressing is well chilled, at least 1 hour.
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5
Meanwhile, Make the Blue Cheese Dressing In a food processor, combine all of the ingredients except the parsley, chives, salt and pepper; pulse until nearly smooth.
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6
Add the herbs and pulse to incorporate.
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7
Scrape the dressing into a bowl and season with salt and pepper.
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8
Cover and refrigerate until chilled, about 30 minutes.
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9
Prepare the Salad Preheat the oven to 375.
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10
Spread the bread on a rimmed baking sheet and bake for about 15 minutes, until golden and crisp.
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11
Let the croutons cool, then transfer to a plate.
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12
Prepare the Salad On the rimmed baking sheet, arrange the bacon strips in a single layer.
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13
Bake for 15 to 20 minutes, until the bacon is browned but not completely crisp.
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14
Transfer the bacon to paper towels to drain and cool, then thinly slice crosswise.
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15
Prepare the Salad Arrange the romaine hearts on plates or a platter.
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16
Scatter the croutons, bacon, tomatoes, eggs and parsley on top.
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17
Serve the salad, passing the two dressings at the table.
