Serves 6
You can add baby lettuces to the romaine and red leaf. You'll need grilled chicken breasts and hard-cooked eggs to make this.
DRESSING
| 1/4 | cup red wine vinegar |
| 1 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon Dijon mustard |
| 1 | small clove garlic, finely chopped |
| Salt and pepper, to taste | |
| 1/2 | cup canola oil |
| 1/4 | cup olive oil |
2. Slowly whisk in the canola and olive oils until the dressing thickens.
SALAD
| 1/2 | head romaine, torn up |
| 1/2 | head red leaf lettuce, torn up |
| 1/2 | bunch watercress, stems removed |
| 4 | grilled chicken breast halves, thickly sliced |
| 2 | ripe avocados, halved, pitted, sliced, and sprinkled with juice of 1/2 lemon |
| 1 | pint cherry tomatoes, quartered |
| Salt and pepper, to taste | |
| 3 | eggs, hard-cooked, peeled, and quartered lengthwise |
| 8 | strips bacon, cooked until golden and broken into small pieces |
| 1/4 | pound blue cheese, crumbled (to make about 1 cup) |
| 2 | tablespoons finely chopped chives |
2. Arrange the chicken, avocados, and tomatoes on the greens. Sprinkle them lightly with dressing, then salt and pepper.
3. Divide the eggs among the plates, setting the quarters at the edges of the greens. Sprinkle with bacon, blue cheese, and chives. Add more pepper. Pass the remaining dressing.
Lisa Zwirn 
© Copyright 2009 Globe Newspaper Company.
