Ingredients
1/4 cup red wine vinegar2 teaspoons salt1 teaspoon lemon juice1 small garlic clove, minced3/4 teaspoon coarsely ground pepper3/4 teaspoon Worcestershire sauce1/4 teaspoon sugar1/4 teaspoon ground mustard3/4 cup canola oil1/4 cup olive oilSALAD:6-1/2 cups torn romaine2-1/2 cups torn curly endive1 bunch watercress (4 ounces), trimmed, divided2 cooked chicken breasts, chopped2 medium tomatoes, seeded and chopped1 medium ripe avocado, peeled and chopped3 hard-boiled large eggs, chopped1/2 cup crumbled blue or Roquefort cheese6 bacon strips, cooked and crumbled2 tablespoons minced fresh chives
Preparation
In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream.
In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.
