| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
California |
January 199 |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Head romaine; rinsed, spun dry, |
|
|
; and chopped fine |
|
|
; (about 4 cups) |
| 1/2 |
|
Head Boston lettuce; rinsed, spun dry, |
|
|
; and chopped fine |
|
|
; (about 4 cups) |
| 1 |
sm |
Bunc curly endive; rinsed, spun dry, |
|
|
; and chopped fine |
|
|
; (about 4 cups) |
| 1/2 |
bn |
Watercress; coarse stems |
|
|
; discarded and the |
|
|
; watercress rinsed, |
|
|
; spun dry, and |
|
|
; chopped fine (about |
|
|
; 2 cups) |
| 6 |
sl |
Lean bacon; chopped fine |
| 3 |
|
Ripe avocados; (preferably |
|
|
; California) |
| 2 |
|
Whole skinless boneless chicken breasts; (about 1 1/2 pounds |
|
|
; total), halved, |
|
|
; cooked, and diced |
|
|
; fine |
| 1 |
|
Tomato; seeded and chopped |
|
|
; fine |
| 1/2 |
|
Hard-boiled large egg; separated, the yolk |
|
|
; grated fine and the |
|
|
; white grated fine |
| 2 |
tb |
Chopped fresh chives |
| 1/3 |
c |
Red-wine vinegar |
| 1 |
tb |
Dijon-style mustard |
| 2/3 |
c |
Olive oil |
| 1/2 |
c |
Finely grated Roquefort |
INSTRUCTIONS
In a large salad bowl toss together well the romaine, the Boston
lettuce, the curly endive, and the watercress. In a skillet cook the
bacon over moderate heat, stirring, until it is crisp and transfer it
with a slotted spoon to paper towels to drain. Halve, pit, and peel
the avocados and cut them into 1/2-inch pieces. 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. Whisk the dressing,
pour it over the salad, and toss the salad well.
Serves 6.
Gourmet January 1991
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