Serves 6
Prep.Time: 20 minutes
2 bunches watercress, washed and stemmed
1 head romaine lettuce
1 head Boston lettuce
1 Hass avocado -- diced
2 green onions with tops -- thinly sliced
2 ripe tomatoes -- diced
2 cups diced cooked chicken
8 slices crumbled crisp cooked bacon
3 hard cooked eggs -- chopped
2 tablespoons chopped chives -- diced
2 ounces crumbled Blue cheese
DRESSING:
1 clove garlic -- minced
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Kosher salt and fresh ground pepper
Chop watercress and lettuces into a chiffonade; place in a large salad bowl. Add the remaining salad ingredients in the order listed, arranging them attractively in circles. In a small bowl, combine dressing ingredients; pour evenly over salad and serve immediately, tossing the salad at the table.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved