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Categories:
vinaigrette garlic sugar salt black pepper Worcestershire sauce lemon juice red wine vinegar extra-virgin olive oil eggs chicken salt head romaine lettuce cherry tomatoes avocados bacon blue cheese chives
Viewed: 115 - Published at: 3 years agoIngredients
- 1 teaspoon Dijon mustard (Vinaigrette recipe begins)
- 1 medium garlic clove, minced
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 2 teaspoons lemon juice
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- 3 large eggs (Salad recipe begins)
- 2 chicken breast halves (boneless, skinless and trimmed)
- salt & fresh ground pepper
- 1 large head romaine lettuce (washed, dried, torn into bite-sized pieces)
- 1 bunch watercress (washed, dried, stemmed)
- 1 pint cherry tomatoes (each tomato halved)
- 2 medium avocados (pitted and cut into 1/2-inch cubes)
- 8 slices bacon (cut crosswise into 1/4 inch pieces, fried over medium heat until crisp, and dried on paper towels)
- 2 ounces blue cheese, crumbled
- 3 tablespoons minced chives
Method
- For vinaigrette: Whisk ingredients in bowl until well combined, then set aside.
- For eggs: Place in saucepan, cover with water, bring to boil over high heat; remove pan from heat, cover, and let stand for 10 minutes. Transfer eggs to bowl filled with ice water, let stand 5 minutes, then peel, cut into 1/2 inch cubes and set aside.
- For chicken: Season with salt and pepper. Broil until lightly browned, 4 to 8 minutes, then flip chicken over and continue to broil until thickest part is no longer pink. When cool enough to handle, cut chicken into 1/2-inch cubes.
- To finish salad: Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated, then arrange over very large, flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette, toss to coat; arrange in a row along one edge of greens.
- Place tomatoes in now empty bowl, add 1 tablespoon vinaigrette and toss gently to combine; arrange on opposite edge of greens. Arrange reserved eggs and avocados in separate rows near center of greens and drizzle with remaining vinaigrette.
- Sprinkle bacon, cheese and chives evenly over salad and serve immediately.
