Recipe courtesy of Kelsey Nixon
Episode: Knife Skills
Print
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Vinaigrette
  • 1/2 cup Roquefort cheese, grated
  • 1/3 cup red wine vinegar
  • 1 tablespoon honey-Dijon mustard
  • 2/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
Salad
  • 1/2 head romaine lettuce, chopped (about 3 to 4 cups)
  • 1/2 head Boston lettuce, chopped (about 3 to 4 cups)
  • 1 1/2 cups watercress, stems removed and chopped
  • 3 boneless, skinless chicken breast halves, cooked and diced into 1/2-inch cubes
  • 6 bacon slices, cooked and crumbled
  • 2 avocados, halved, pitted, peeled and diced into 1/2-inch cubes
  • 4 vine-ripened tomatoes, seeded and diced
  • 3/4 cup Roquefort cheese, crumbled
  • 1 hard-boiled large egg, forced through a sieve (grated)
  • 1/4 cup finely chopped fresh chives

Directions

Watch how to make this recipe.

To make the dressing:

Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.

To make the salad:

Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.

Just before serving, pour the dressing over the salad and toss.

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