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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
- Chop lettuce, watercress, endive, and romaine into 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 the top of the greens. Sprinkle with cheese. Chill.
- Meanwhile, to make the dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic, and oils. Chill.
- 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.