Ingredients
2 tbsp. water
2 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. sugar
1/8 tsp. freshly ground black pepper
1/8 tsp. dry English mustard
1/3 c. vegetable oil
2 tbsp. olive oil
1 c. finely chopped iceberg lettuce
1 c. finely chopped chicory leaves
1 c. finely chopped watercress, plus more for garnish
1 lb. poached turkey breast, finely chopped
2 medium ripe tomatoes, peeled, seeded, and finely chopped
1 avocado, peeled, seeded, and finely chopped
1/2 c. crumbled blue cheese
6 bacon slices, cooked and crumbled
3 hard-boiled eggs, peeled and finely chopped
2 tbsp. fresh chives
1/2 c. Old-fashioned French Dressing
Preparation
Step 1Start Dressing: Whisk together water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, pepper, and dry mustard in a small bowl until well blended.Step 2Add Oils: Whisking constantly, add the vegetable oil and olive oil in a slow steady stream until the dressing is emulsified.Step 3Refrigerate: Store covered and chilled until ready to serve. Whisk dressing to blend just before serving.Step 4Toss Lettuce: Toss iceberg lettuce, chicory, and watercress together in a salad bowl.Step 5Assemble Salad: In straight and separate lines, arrange turkey, tomatoes, avocado, blue cheese, bacon, and eggs on top of greens.Step 6Garnish: Sprinkle the chives in a diagonal line across the salad.Step 7Serve: To serve, present the salad at the table, toss with the dressing, and place on chilled plates with watercress sprigs as garnish.
