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