One of my other favorite foods besides soup is a delicious salad. NO BULL , I think I could l be happy eating one or the other every day. I found this recipe and basically used it for the dressing recipe. I made this for a party I was attending. I used romaine and head lettuce in my version. I’m posting the recipe as written, you can make the modifications you would like. Because I was making if for a crowd I doubled the dressing recipe and added more egg, avocado, and of course bacon. I also added a sprinkle of blue cheese on the top as a final touch. I have now taken this to several parties by request!
- 1/2 head of romaine
- 1/2 head of Boston lettuce
- 1 small bunch of frisée (curly endive) I didn’t use this!
- 1/2 bunch of watercress, coarse stems discarded All lettuces should be rinsed, spun or patted dry, and coarsely chopped
- 6 slices of bacon
- 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
- 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced ( I used Rotisserie Chicken)
- 1 tomato, seeded and chopped fine
- 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
- 2 tablespoons chopped fresh chives
- 1/3 cup red-wine vinegar
- 1 tablespoon Dijon-style mustard
- 1-2 teaspoons sugar
- Salt and pepper
- 2/3 cup olive oil
- 1/2 cup finely grated Roquefort
1 Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.
2 In a large salad bowl, toss together well the various lettuces and watercress.
3 Compose the salad. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives.
4 In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.
Yield: Serves 4.