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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Whisk dressing ingredients together; set aside.
Line individual salad plates or a large platter with butter lettuce
leaves. Spread shredded lettuce and watercress over butter
lettuce leaves. Arrange chicken, bacon, eggs, tomatoes, and
avocado in rows on top of lettuce. Sprinkle with cheese and chives.
Serve arranged salad and add dressing at the table.
| Ingredients:
1/2 Teaspoon(s) Dry mustard
1/4 Teaspoon(s) Sugar
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Fresh ground pepper
1 small Garlic clove, finely chopped
1/4 Cup(s) Red wine vinegar
1 Tablespoon(s) Lemon juice
1 Teaspoon(s) Worcestershire sauce
2/3 Cup(s) Olive oil
1 Head butter lettuce
6 Cup(s) Crispy lettuce, shredded
1 Bunch(s) Watercress, finely chopped
1 Chicken breast, cooked
6 Slice(s) Bacon, crisply cooked
3 Hard-cooked eggs, diced
3 medium Tomatoes, peeled
1 Ripe avocado
1/2 Cup(s) Roquefort
2 Tablespoon(s) Chives, chopped |
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