Copyright Thomas Saaristo All Rights Reserved
|
Ingredients
Dressing:
1 cup of oil, preferably half extra virgin olive oil and half vegetable oil
1/4 cup red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 small garlic clove, minced
3/4 teaspoon dry mustard, such as Colman's
coarse salt
freshly ground black pepper
Salad:
1/2 head each: romaine lettuce, iceberg lettuce
1 medium bunch each: watercress and curly endive
2 Tablespoons minced fresh chives
2 ripe tomatoes, seeded, diced
1 whole chicken breast, cooked, boned, skinned, diced
6 strips bacon, cooked diced
1 avocado, peeled, diced
3 hard-cooked eggs, diced
1/2 cup Roquefort cheese crumbled
Method
For dressing:
Combine all ingredients in a jar with a screw top lid; shake.
For salad: chop lettuces and watercress into fine pieces by hand. Add chives, toss together.
Transfer to a large salad bowl. Arrange tomatoes, chicken, bacon, avocado, and eggs in narrow
strips across the lettuce. Sprinkle cheese over. At serving time, add dressing and toss together.