4 cups each torn butter lettuce and romaine
1 cup watercress sprigs (discard tough stems)
1 large tomato, chopped
2 hard cooked eggs, chopped or shredded
6 slices bacon, cooked, drained and crumbled
1 medium avocado, peeled and diced
2 whole chicken beasts, cooked and diced,/p>
Blue Cheese Vinaigrette Dressing:
3 Tablespoons tarragon vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 cup olive oil
1/3 cup salad oil
1/4 cup crumbled blue cheese
In a large bowl lightly mix lettuce and watercress. Mix gently with about a third of the dressing. Top lettuce mixture with other ingredients arranged in a wheel or in rows or whatever. Serve accompanied by remaining dressing.
For dressing: In a medium bowl mix vinegar, lemon juice, mustard and salt. Using a whisk, gradually beat in oil until slightly thickened. Mix in cheese.
Source: "Salads", California Culinary Academy Series
Prepared by: Margo for the August 2003 meeting