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Salads-Poultry |
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INGREDIENTS:
1/2 head of romaine
1/2 head of Boston lettuce
1 small bunch of frisée (curly endive)
1-2 bunch of watercress coarse stems discarded
all lettuces should be rinsed
6 slices of bacon
2 ripe avocados seed removed, peeled, and cut into 1/2" pieces
1 whole skinless boneless chicken breast (about 3/4 pound total),
halved, cooked and diced
1 tomato, seeded and chopped fine
2 hard-boiled large eggs separated, the yolk finely chopped and
the white finely chopped
2 tbs chopped fresh chives
1/3 cp red-wine vinegar
1 tbs Dijon-style mustard
1-2 tsp sugar
salt and pepper
2/3 cp olive oil
1/2 cp finely grated Roquefort
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DIRECTIONS:
In a large salad bowl, toss together well the various lettuces and
watercress.
Cook the bacon in a skillet on medium heat until crisp on both
sides. Remove from skillet and lay out on paper towels to absorb
the excess fat. Allow the bacon to cool. Crumble the bacon and set
aside.
Compose the salad. Arrange the chicken, the bacon, the tomato, and
the avocado decoratively over the greens and garnish the salad
with the grated egg and the chives.
In a small bowl whisk together the vinegar, the mustard, and salt
and pepper to taste, add the oil in a slow stream, whisking, and
whisk the dressing until it is emulsified.
Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time.
Whisk the dressing. Serve separately or toss in with the salad.
Servings: 6 |
