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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 head iceberg lettuce
1/2 bunch watercress
1 sm. bunch curly endive
1/2 head romaine
2 tbsp. minced chives
2 md. tomatoes, peeled, seeded and diced
1 whole chicken breast, cooked, boned, skinned and diced
6 slices bacon, cooked and diced
1 avocado, peeled and diced
3 eggs, hard-cooked and diced
1/2 cup crumbled Roquefort cheese
French Dressing:
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp. sugar
1-1/2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/2 clove garlic, minced
1/4 cup olive oil
3/4 cup vegetable oil
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Directions:
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Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.
Meanwhile, to make dressing combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
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