Chef

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Staff member
8 ounces romaine lettuce
4 ounces green leaf lettuce
4 ounces watercress
4 avocados
16 bacon slices
1 pound roquefort cheese, crumbled
1 pound turkey breast, roasted, julienne
1 pound tomato, concassé
4 eggs, hard-cooked, chopped
24 ounces dijon mustard vinaigrette
Servings: 8
1. Tear, wash and dry the lettuces. Pick over and wash the watercress.

2. Pit, peel and cut the avocados into wedges.

3. Dice the bacon and cook in a sauté pan until crisp. Remove and drain well.

4. Toss the salad greens together and arrange each of the garnishes on top in an artistic fashion.

5. Prepare a simple vinaigrette dressing using Dijon mustard; serve on the side.
 
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