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1
Pour lemon juice over the avocado slices and set aside.
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2
Place chopped romaine in a large bowl and toss with enough blue cheese dressing to lightly coat, about 1/3 cup.
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3
Set aside remaining dressing for another use.
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4
To assemble salads, place the ring mold on a chilled serving plate and fill with 1 cup of the romaine mixture, making sure that the lettuce fills the whole diameter of the bottom circumference.
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5
Carefully place 2 avocado slices on top of the lettuce on the right side of the mold, so that their curvature aligns with the mold.
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6
On the opposite side of the avocado, sprinkle corn on top of the lettuce so that it extends 1 1/2 inches from the left side of the mold.
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7
Next to the corn, sprinkle a 1/2-inch thick row of diced tomatoes.
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8
Next to the tomatoes and meeting the avocado, sprinkle a row of crumbled bacon.
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9
Garnish with a very thin row of blue cheese crumbles down the center.
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10
Carefully remove the mold by lifting straight up (some ingredients will shift).
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11
Repeat with remaining ingredients.
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12
Serve immediately.
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13
Cook's Note: If a ring mold is unavailable, use a 12-ounce tuna can (4-inch diameter by 2-inch height) and remove the top and bottom with a can opener.
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14
In a medium bowl, mix the mayonnaise, buttermilk, lemon juice, salt, and cumin until smooth.
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15
Fold in the crumbled blue cheese and chives.
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16
Refrigerate until ready to use.
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17
Difficulty: Easy
