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Dressing:
1/4 t. dry mustard powder
1 t. Worcestershire sauce
1 clove garlic
2 T. red-wine vinegar
1/3 c. extra virgin olive oil
salt and pepper
Salad:
3/4 pound thick-sliced bacon, cut in 2 inch pieces
1 small head romaine lettuce, (about 5 cups), washed, spun dry and torn into bite-sized pieces
1 medium bunch watercress leaves, washed and spun dry
1 pound roasted turkey breast, sliced
1/4 pound Maytag blue cheese, crumbled
2 large hard-boiled eggs, thinly sliced
1 medium tomato, sliced
8 ounces cherry tomatoes, cut in half
1 medium Hass avocado, peeled and cut in 1/4" wedges
1/2 t. finely chopped tarragon
1/2 t. finely chopped chervil
1 t. chopped parsley
- Whisk together the dressing ingredients.
- In a skillet, cook the bacon over medium heat until crisp. Drain on paper towels.
- Arrange romaine and watercress on a large serving platter. Arrange turkey, blue cheese, eggs, tomatoes, avocado, and bacon in sections on top of the greens.
- Sprinkle with the chopped herbs.
- Pour dressing over salad and serve immediately.
