Ingredients
- Vinaigrette
1 teaspoon Dijon mustard
1 medium clove garlic pressed through a garlic press or minced to paste (about 1 teaspoon)
1/4 teaspoon granulated sugar
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Salad
3 large eggs
3 boneless, skinless chicken breasts (about 6 ounces each), trimmed of excess fat
1 large head romaine lettuce washed, dried, and torn into bite-size pieces (about 8 cups)
1 bunch watercress (about 4 ounces), washed, dried, and stemmed (about 4 cups)
1 pint grape tomatoes (about 10 ounces), each tomato halved
2 medium avocados (about 8 ounces each), pitted and cut into 1/2-inch cubes
8 slices bacon (about 8 ounces), cut crosswise into 1/4-inch pieces, fried in medium skillet over medium heat until crisp, about 7 minutes, and drained on paper towel-lined plate
2 ounces blue cheese , crumbled (about 1/2 cup)
3 tablespoons minced fresh chives
Description
Cooks Illustrated, Serving Size 1 Cup.
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