Cobb Salad

Ingredients

1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endive
1/2 head romaine
2 chives
2 tomatoes
1 chicken breast
6 slices bacon
1 avocado
3 eggs
120 gr crumbled roquefort cheese
60 ml water
60 ml wine vinegar
1 gr sugar
7 ml lemon juice
1 gr salt
1 gr black pepper
2 ml worcestershire sauce
4 ml dry mustard
1/2 clove garlic
60 ml olive oil
180 ml vegetable oil

Instructions

*Note: Tomato should be peeled, seeded and diced. **Chicken breast should be cooked, boned, skinned and diced. 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 half cup dressing over salad and toss. Pass remaining dressing at table.