1/2 head boston lettuce, cleaned spun and finely chopped (8 cups/head)
1/2 head Romaine lettuce, cleaned spun and finely chopped (8 cups/head)
1 head small head of curly endive
1/2 bunch watercress
6 slices bacon, chopped fine
3 avocados, small haas , finely cubed
2 chicken breasts, halved, poached and diced fine
1 tomato, chopped fine
3 eggs, hard boiled
2 tbsp chopped chives
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
1 tbsp dijon mustard
3/4 cup roquefort, crumbled
In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress.
Poach the chicken breasts and cut into 1/2 inch cubes
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.
