Ingredients

Dressing: 1   cup(s) buttermilk 1.5   tablespoon(s) (chopped) fresh tarragon leaves 1.5   tablespoon(s) yellow mustard 1.5   tablespoon(s) maple syrup 1.5   tablespoon(s) rice wine vinegar .5   teaspoon(s) grated lemon zest .5   teaspoon(s) hot red-pepper sauce .5   teaspoon(s) salt Salad: 12   cup(s) shredded romaine lettuce 12   ounce(s) roast chicken, shredded 1   extra-large heirloom beefsteak tomato, cut in thin wedges 2   large cooked beets (preferably 1 red, 1 golden), diced 2   ripe Hass avocados, pitted, peeled, and diced 2   cup(s) diced European hothouse cucumbers 6   hard boiled eggs, chopped 2   cup(s) shredded carrots .5   cup(s) sliced scallions 6   strip(s) cooked thick-sliced bacon, coarsely crumbled 1   cup(s) crumbled Roquefort or Maytag blue cheese

Description

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