6 cups chopped romaine lettuce
2 cooked wild salmon fillets, pulled apart with 2 forks into 1-inch pieces
4 slices turkey bacon, cooked until crisp and crumbled
1 cup shredded carrots
1 green bell pepper, seeded and sliced
1/2 cup thinly sliced red onion
2 tablespoons drained capers
2 hard boiled eggs, sliced
1/4 cup crumbled gorgonzola
1/2 cup sour cream
2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper
Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola.
In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill.
Season, to taste, with salt and pepper.
Pour dressing over salad and serve.