Categories: Salad

Ingredients

• 1 head romaine lettuce, trimmed and chopped
• 1 head butter lettuce, cored and chopped
• Two chicken breasts, poached or grilled, chopped
• 6 slices bacon, cooked until crisp and chopped
• 2 medium tomatoes, chopped
• 4 hard-boiled eggs, quartered
• 1 avocado, halved, pitted, peeled and chopped
• 4 oz. Roquefort cheese, crumbled
• 1/4 cup chopped fresh chives
• Vinaigrette:
• 1 tbsp. Dijon
• 1/4 cup red wine vinegar
• 2 tsp Worcestershire
• 1 garlic clove
• 1/2 tsp coarse salt
• 1/2 cup olive oil
• 1/4 tsp black pepper

Directions

1. Spread the lettuce on a large rectangular platter. Working from one side of the platter to the other, arrange the remaining salad ingredients on top of the lettuce in rows, making stripes. Chill in the fridge for up to 2 hours until ready to serve.

2. For the vinaigrette, whisk together the mustard, vinegar and Worcestershire in a medium bowl. Mince the garlic with the salt and mash with the side of the knife until it becomes a paste. Add to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream, whisking until thick and creamy. Whisk in the pepper.

3. Pour the dressing over the salad and serve.

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