|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 3 | cups, shredded | romaine lettuce | 1 | head, small | Lettuce, iceberg | 2/3 | cup, pared, chopped | cucumber, diced | 1/2 | cup, chopped | Endive | 4 | slices cooked | bacon, chopped and cooked and drained of fat | 1 | cup, chopped or diced | Boneless skinless chicken breast cooked cubed | 1 | cup, chopped or sliced | Tomato, seeded and chopped | 2 | tablespoons chopped | Chives (more minced than chopped) | 1/2 | cups crumbled, not packed | Cheese, blue, gorgonzola, crumbled | 1/2 | cup | corn kernels | 1/3 | cup | red wine vinegar | 1 | tablespoon | Dijon mustard | 2/3 | cup | olive oil | 1/8 | teaspoon | salt, to taste | 1/4 | teaspoon | pepper, to taste |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a large salad bowl, toss together well the various lettuces and watercress. | | 2 | Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside. | | 3 | Compose the salad. | | 4 | In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad. |
|
