Ingredients
2 heads Romaine lettuce cut chiffonade
(cut into thin strips)
2 heads watercress
1 pound cooked lobster meat diced
1/2 pound cooked bacon chopped
1/2 pound green beans cut ½" pieces
2 mediums tomatoes diced
6 hard-boiled eggs separated into
yolks and whites, chopped
2 avocados diced
1/4 pound Roquefort cheese
1/4 cup Balsamic Vinaigrette (see below)
1/4 cup balsamic vinegar
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped shallots
1/2 cup extra-virgin olive oil plus
2 tablespoons extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste
Description
Foodista
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