Ingredients
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1/2 head iceberg lettuce
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1/2 bunch watercress
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1 bunch chicory lettuce
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1/2 head romaine lettuce
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2 medium tomatoes, skinned and seeded
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6 slices crisp bacon
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1 avocado, sliced in half,seeded and peeled
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2 tablespoons chives, chopped fine
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1/2 cup blue cheese, crumbled
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2 tablespoons water
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1/8 teaspoon sugar
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3/4 teaspoon kosher salt
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1/2 teaspoon Worcestershire sauce
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2 tablespoons balsamic vinegar (or red wine vinegar)
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1 tablespoon fresh lemon juice
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1/2 teaspoon fresh ground black pepper
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1/8 teaspoon Dijon mustard
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2 tablespoons olive oil
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3 hardboiled egg
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1/2 lb smoked turkey breast
Instructions
- Chop all the greens very, very fine (almost minced).
- Arrange in rows in a chilled salad bowl.
- Cut the tomatoes in half, seed, and chop very fine.
- Fine dice the turkey, avocado, eggs and bacon.
- Arrange all the ingredients, including the blue cheese, in rows across the lettuces.
- Sprinkle with the chives.
- Present at the table in this fashion, then toss with the dressing at the very last minute and serve in chilled salad bowls.
- Serve with fresh french bread.
- FOR THE DRESSING: Combine all the ingredients except the olive oil in a blender and blend.
- Slowly, with the machine running, add the oil and blend well.
- Keep refrigerated.
- *NOTE:This dish should be kept chilled, and served as chilled as possible.