For the ranch dressing:

Chop the scallions and chives.  Place into the food processor along with the basil and parsley.  Pulse until the herbs are chopped and combined.  Remove from the food processor bowl and set aside.  There will be residual bits of the herbs in the food processor bowl, go ahead and leave them in there.

Place the garlic, vinegar, olive oil, mustard, salt and pepper, mayonnaise and Skyr in the food processor.  Blend until everything is well combined and creamy.

Then, pour the mixture into a bowl and stir the chopped herbs in with a spoon.

Store in an airtight container in the refrigerator for 5-6 days.

Baked Potatoes: Preheat the oven to 400-450°F (temp depends on your oven). Wash potatoes and rub them with salt. Cut potatoes in half (across the middle, not lengthwise) Place on sheet pan lined with parchment paper, cut side down.  Cook for 45-60 minutes until done.

Assemble the salad: Cut the head(s) of iceburg lettuce into 6 even wedges (start by cutting the head of lettuce in half then cut each half into 3 wedges) and place on a large platter.  Cut the bacon strips into quarters and the jammy eggs in half.  Add the bacon, jammy eggs and halved cherry tomatoes.  Top with Marinated Red Onions MAGIC ELIXIRS and drizzle with Marinated Onion oil.  Serve with Icelandic Provisions Skyr Ranch dressing.

Oven Bacon:  Preheat oven to 375°F.  Line sheet pan with parchment paper.  Place bacon flat on the sheet pan.  Cook in the oven for 10-15 minutes, until crispy.

Jammy Eggs: In a small to medium pot, bring water and 1 tbsp salt to a boil. Once boiling, gently place eggs in the water.  Cook for 7 ½ minutes.  Remove from water with slotted spoon and place immediately into an ice bath for 1 minute.  Remove from ice bath and gently peel.