Published: by Absolutely Recipes, in the Salad recipes category.
1/4 cup red wine vinegar
2 TSPs salt
1 TSP lemon juice
1 small garlic clove, minced
3/4 TSP coarsely ground pepper
3/4 TSP Worcestershire sauce
1/4 TSP sugar
1/4 TSP ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
1 cooked turkey breast, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled large eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 TBSPs minced fresh chives
In a blender, combine the first 8 ingredients.
While processing, gradually add canola and olive oils in a steady stream.
In a large bowl, combine the romaine, endive and half of the watercress; toss lightly.
Transfer to a serving platter.
Arrange the turkey, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives.
Top with remaining watercress.
Cover and chill until serving.
To serve, drizzle 1 cup dressing over salad.
Serve with remaining dressing if desired.
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