Instructions:
- Place bacon slices in a cold skillet. Cook over medium heat until uniformly crispy. Remove bacon, place on paper towels to drain, and reserve 1 teaspoon of the rendered fat (bacon grease).
- In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, pepper, and the reserved teaspoon of warm bacon fat until smooth and emulsified. Taste and adjust seasoning if necessary.
- Chop the lettuce, dice the tomato, and slice the avocado (if using).
- Divide the cottage cheese evenly between two serving bowls, spreading it out slightly to form the base layer.
- Top the cottage cheese with an even layer of chopped lettuce, followed by the halved tomatoes.
- Roughly chop the cooled, crispy bacon into bite-sized crumbles and sprinkle liberally over the top of the tomatoes.
- Drizzle the zesty dressing evenly over the bowls. Scatter the diced avocado and snipped chives over the top for a final flourish. Serve immediately.