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bacon avocado lemon head Romaine chicken breasts tomatoes bibb lettuce eggs scallions vinaigrette blue cheese freshly ground black pepper white wine vinegar mustard kosher salt freshly ground black pepper extra-virgin olive oil television
Viewed: 17 - Published at: 3 years agoIngredients
- 8 ounces slab bacon, diced, or slices thinly sliced
- 1 ripe Hass avocado
- Juice of 1/2 lemon
- 1/2 head romaine, washed and torn into small pieces
- 2 boneless skinless chicken breasts, (6 ounce each) grilled, Sauteed, or poached, diced
- 2 large vine-ripened tomatoes, cored and diced
- 1 head Bibb lettuce, washed and torn into small pieces
- 2 hard cooked eggs, peeled and chopped
- 4 scallions, whites and several inches of green, cut on an angle in very thin slices
- 1 medium bunch watercress, stemmed, and coarsely chopped
- Basic Vinaigrette, recipe follows
- 4 ounces blue cheese, crumbled
- Freshly ground black pepper
- 1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 2/3 to 3/4 cups extra-virgin olive oil
- Copyright 2001 Television Food Network, GP. All rights reserved
Method
- In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes.
- Remove with a slotted spoon, drain on paper towels, and reserve.
- Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon.
- Dice the avocado, and in a small bowl, gently toss with lemon juice.
- Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese.
- Season with pepper to taste.
- At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette.
- Divide the salad among chilled plates.
- Serve.
- In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste.
- Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste.
- Season with salt and pepper, if needed.
- Use immediately or store covered, in the refrigerator, for up to a week.
- Cook's Note: When making vinaigrette with a potent vinegar, like sherry, use the larger amount of oil.
