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2 tablespoons parsley leaves, minced
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2 cups watercress leaves, chopped
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2 avocados, peeled, pitted and diced
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1 cup corn kernels, cooked
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1\4 cup red wine vinegar
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1\2 teaspoon Dijon mustard
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Salt
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1\3 cup olive oil
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3 hard cooked eggs, peeled and diced
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8 slices of bacon
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1 lettuce, leaves separated and torn into medium size pieces
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2 tablespoons green onions, chopped
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4 cups cooked chicken or turkey, diced
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2 – 3 tomatoes, seeded and chopped
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1 cup Roquefort cheese, crumbled
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1 teaspoon Worcestershire Sauce
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1 garlic clove, minced
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Pepper |
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Chives for garnish
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| Preparation: |
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Fry bacon in a skillet over medium heat until crisp. Drain in paper towels, cool and crumble. Set aside.Combine green onions with parsley and set aside.Make a bed of lettuce on a serving dish or a shallow salad bowl.
Arrange eggs, bacon, parsley and green onion, watercress, chicken or turkey, avocado, tomatoes, corn and 3\4 cup of Roquefort cheese.Vegetables can be placed in layers or in rows on top of the lettuce.
Whisk together, in a small bowl, vinegar, Worcestershire sauce, mustard, garlic, salt and pepper. Mash in remaining cheese to made a paste. Gradually pour oil, while whisking, to form a thick dressing.Pour part of dressing over salad and serve immediately. Decorate with chives.Serve rest of dressing in a sauceboat.
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6 servings
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