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Salad Ingredients:
- 1/2 head iceberg lettuce
- 1/2 bunch watercress
- 1 small bunch of curly endive
- 1/2 head romaine lettuce
- 2 Tablespoons chives, minced
- 2 medium tomatoes, peeled, seeded, diced
- 1 whole boneless skinless chicken breast, cooked and diced
- 6 bacon slices, cooked and diced
- 1 avocado, peeled and diced
- 3 hard-boiled eggs, diced
- 1/2 cup Roquefort cheese, crumbled
French Dressing Ingredients:
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1/4 teaspoon sugar
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce
- 3/4 teaspoon dry mustard
- 1/2 garlic clove, minced
- 1/4 cup olive oil
- 3/4 cup vegetable oil
Instructions
1. Chop lettuce, watercress, endive, and romaine into very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives.
2. Arrange tomatoes, chicken, bacon, avocado, and eggs in narrow strips or wedges across the top of the greens. Sprinkle with cheese. Chill.
3. Meanwhile, to make the dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic, and oils. Chill.
4. At serving time, shake the dressing well. At the table, pour 1/2 cup of dressing over the salad and toss. Pass the remaining dressing at the table.