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Ingredients

• 3 hard-cooked eggs, peeled
• 8 bacon slices
• 1 head romaine lettuce, leaves separated
• and torn into bite-size pieces
• 2 Tbs. minced fresh flat-leaf parsley
• 2 Tbs. minced fresh chives, plus several longer
• chive lengths for garnish
• 2 cups chopped watercress (tough stems
• removed)
• 4 cups diced cooked turkey or chicken (see note)
• 2 avocados, pitted, peeled and diced
• 2 tomatoes, chopped
• 1/4 lb. plus 1 oz. Roquefort cheese, crumbled
• 1/4 cup red wine vinegar
• 1 tsp. worcestershire sauce
• 1/2 tsp. Dijon mustard
• 1 garlic clove, crushed and then minced
• 1/4 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/3 cup extra-virgin olive oil

Description

This Salad Includes Hard-cooked Eggs. It Is Easy To Overcook Them, Giving The Yolks An Unsightly Greenish Tinge And A Dry Texture. This Gentle Method Ensures Good Results: Put The Eggs In A Saucepan And Add Cold Water To Cover Them By 2 Inches. Bring To A

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