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Categories:
head lettuce watercress chicory head Romaine tomatoes chicken bacon avocado eggs chives cheese Brown Derby Old water red wine vinegar sugar lemon salt black pepper Worcestershire sauce mustard garlic extra-virgin olive oil Salad
Viewed: 53 - Published at: 2 years agoIngredients
- 1/2 head lettuce
- 1/2 bn watercress
- 1 sm bunch chicory
- 1/2 head romaine
- 2 med tomatoes, peeled
- 2 x breasts of boiled roasting chicken
- 6 x strips crisp bacon
- 1 x avocado
- 3 x hard-cooked Large eggs
- 2 Tbsp. minced chives
- 1/2 c. crumbled imported Roquefort cheese
- 1 c. Brown Derby Old-Fashioned French Dressing (See recipe, below)
- 1 c. water
- 1 c. red wine vinegar
- 1 tsp sugar
- 1 x juice of 1/2 lemon
- 2 1/2 tsp salt
- 1 tsp grnd black pepper
- 1 tsp Worcestershire sauce
- 1 tsp English mustard
- 1 clv garlic, minced
- 1 c. extra virgin olive oil
- 3 c. salad (vegetable) oil
Method
- Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl.
- Cut tomatoes in half, remove seeds, dice finely, and arrange over top of minced greens.
- Dice breasts of chicken and arrange over top of minced greens.
- Chop bacon finely and sprinkle over the salad.
- Cut avocado in small pcs and arrange around the edge of the salad.
- Decorate the salad by sprinkling over the top the minced Large eggs, minced chives, and grated cheese.
- Just before serving mix the salad thoroughly with French Dressing.
- Yield: 4 to 6
- Brown Derby Old-Fashioned French Dressing:
- Blend together all ingredients except oils.
- Then add in olive and salad oils and mix well again.
- Chill.
- Shake before serving.
- Makes about 1 1/2 qts.
- This dressing keeps well in the refrigerator.
- Can be made and stored.
