Step 1

Using a hand mixer or blender, blend the Whole30 Mayonnaise, pressed garlic, parsley, chives, lemon juice, salt, red wine vinegar, olive oil, and 2/3 can of olives until smooth. Add the remaining olives and pulse until coarsely chopped.

Step 2

Cut each head of iceberg lettuce into quarters, leaving the stem attached and the leaves as intact as possible. Gently rinse and allow to drain for 5 minutes, then place the quarters on a tea towel-lined dish or baking sheet, cut side up. Place in the fridge so that the lettuce wedges crisp up for 60 minutes.

Step 3

Slice the bacon slab on the short side into ½ inch slices and then cut those slices into 1-inch pieces.

Step 4

Heat the olive oil in a pan over medium heat and add the bacon pieces. Saute the bacon until desired crispiness, about 20 minutes. When finished, remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain.

Step 5

Fill a pot with enough water to cover the eggs and bring to a boil. While the water is heating, fill a medium bowl with ice and water. Gently add the eggs and boil for 8 minutes and 40 seconds. Remove the eggs and put them into the ice water for 3 minutes. When the eggs are cool enough to handle, peel and slice them into 1/4-inch slices—do this lengthwise as you want to be able to see the yolk in each slice. (I learned this method from Chris Kimball.) Set aside.

Step 6

Assemble the salad on a large platter with the lettuce wedges cut side up and season them with salt.

Step 7

Evenly distribute the blue cheese then liberally sprinkle chives and parsley. Next, drizzle the dressing over the top.

Step 8

Finish with the egg slices, tomato, bacon, croutons, black pepper, and marinated red onions, if desired.