Login to Save Like

Ingredients

• 2 x heads Romaine lettuce cut chiffonade
•     (cut into thin strips)
• 2 x heads watercress
• 1 lb cooked lobster meat diced
• 1/2 lb cooked bacon minced
• 1/2 lb green beans cut 1/2" pcs
• 2 med tomatoes diced
• 6 x hard-boiled Large eggs separated into
•     yolks and whites, minced
• 2 x avocados diced
• 1/4 lb Roquefort cheese
• 1/4 c. Balsamic Vinaigrette (see below)
• 1/4 c. balsamic vinegar
• 2 Tbsp. sherry vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. minced shallots
• 1/2 c. extra-virgin extra virgin olive oil plus
• 2 Tbsp. extra-virgin extra virgin olive oil
•     Salt to taste
•     Freshly-grnd black pepper to taste

Description

For The Balsamic Vinaigrette: Mix Both Vinegars With Dijon Mustard And Shallots. Whisk In Extra Virgin Olive Oil And Season With Salt And Pepper. Putting It Together: Mix Romaine,…

Cook Eat Share