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.