| 1/2 hd ea Romaine & Ice Berg | ||
| 1 sm. bch. Curly Endive, chopped | 1/2 bch. Watercress, chopped | |
| 3 lg. Hard boiled eggs, chopped | 2 cooked, chicken breasts, chopped | |
| 1 ripe avocado, peeled and sliced | 1/2 c. crumbled roquefort cheese | |
| 6 strips crisp bacon, crumbled | 2 tbsp. Chopped chives | |
|
2 med. Tomatoes, chopped
| ||
| 1/2 c. ea. Water & red wine vinegar | 1 1/2 tsp. Worcestershire Sauce. |
| Juice of 1/2 lemon | 1/2 tsp. ea. sugar, Dijon Mustard |
| 1 clove garlic, minced | 1 1/2 c. vegetable and 1/2 c. olive oils |
|
Chop and Toss lettuce, endive and
watercress in serving bowl. Arrange
eggs, chicken, tomatoes, avocado and
cheese in individual strips across top of
greens. Sprinkle bacon and chives on
top of strips. Whisk together water, vinegar, lemon juice, salt, pepper, (to taste), Worcestershire, sugar, mustard and garlic in medium bowl. Gradually whisk in vegetable and olive oils. Refrigerate until ready to serve. Pour dressing over salad. Serve on chilled plates. Serves 4 |