Adapted from Saveur
|Olive Oil||1/4 cup|
|Canola Oil||3/4 cup|
|Red Wine Vinegar||1/4 cup|
|Dry Mustard||3/4 tsp.|
|fresh lemon juice||1 Tblsp.|
|Worcestershire sauce||1/2 tsp.|
|Garlic, minced||1 clove|
|Kosher Salt & Pepper||to taste|
|Romaine, Iceberg, & Butter Lettuce||1/2 head of each cut romaine into slices,
iceberg into chunks and tear butter lettuce
into large pieces.
|Chicken||2 breasts cut into dice size pieces|
|Tomatoes||2, cut into wedges|
|Bacon, fried crisp||6 pieces, broken into bite size pieces|
|Hard boiled eggs||3, cut into wedges|
|Blue Cheese, cut into cubes||2-3 oz.|
|Chives, snipped||2 Tblsp.|
Dressing: Combine all ingredients in a blender to make a smooth dressing. Add salt & pepper to taste.
Salad: On a large platter arrange the lettuces and group the other ingredients in neat piles or in rows around the lettuce. Drizzle the dressing over the top reserving enough for each guest to add more if needed. Makes a beautiful entrée. I like to serve this with warm baguette slices and Hope butter – so yummy! A Torrontes wine pairs well with this salad.