Ingredients
Scale
- 3 cups chopped iceberg lettuce
- 2 cups chopped chicory
- 3/4 cup chopped watercress
- 8 ounces poached turkey breast ((finely chopped))
- 1 avocado ((peeled, seeded, finely chopped))
- 1/2 cup crumbled blue cheese
- 6 strips bacon ((cooked, crisp, and crumbled))
- 3 hard-boiled eggs ((finely chopped))
- 2 tbsp snipped fresh chives
Old-Fashioned French Dressing
- 2 tbsp water
- 2 tbsp red wine vinegar
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp Worcestershire sauce
- 1/2 tsp salt ((to taste))
- 1/2 tsp garlic ((minced or crushed))
- 1/4 tsp sugar
- 1/8 tsp freshly ground black pepper ((to taste))
- 1/8 tsp dry mustard (mustard powder)
- 1/3 cup vegetable oil
- 2 tbsp olive oil
Instructions
- Toss the iceberg lettuce, chicory, and watercress together and arrange in a large salad bowl.
- In straight and separate lines, arrange the turkey, tomatoes, avocado, blue cheese, bacon, and eggs on top of the greens. Sprinkle the chives in a diagonal line across the salad.
- To make the dressing, in a small bowl whisk together the water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, pepper, and dry mustard until combined.
- Whisking constantly, add the vegetable oil and the olive oil in a slow, steady stream until the dressing is emulsified. Store covered and chilled until ready to serve. Whisk the dressing to blend just before serving. (Makes ⅔ cup dressing.)
- Present the salad at the table, toss with the dressing and serve.
- Prep Time: 20 minutes
- Category: Salad
- Cuisine: American Cuisine