1/2 head iceberg lettuce
1/2 bunch watercress ………..............…....……..1 small bunch chicory (I sometimes use endive)
1/2 head romaine lettuce ….............…...……… 2 medium tomatoes, chopped
1-1/2 cups cooked turkey breast, diced (leftovers good here)
1 avocado ……………............………………........3 eggs, hard-cooked
1/2 cup blue cheese, crumbled …...............…..... 6 strips crisp bacon, crumbled
2 TB chopped chives or green onions
***
Chop all greens very fine (reserve some watercress for presentation) and arrange in salad bowl. Cut tomatoes in half, remove seeds and dice. Also dice the turkey, avocado and eggs. Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens. Arrange the chives diagonally across the above lines.
Present the salad at the table, then toss with the dressing (below) and place on chilled plates with a watercress garnish. Serves six.
BROWN DERBY FRENCH DRESSING:
1/2 cup water…………...........……………………..1/2 tsp. sugar
1-1/4 tbsp. salt …............…………………………..juice of 1/2 lemon
1-1/2 tsp. Worcestershire sauce ...............….........1 clove garlic, chopped
1/2 cup red-wine vinegar …............………………1/2 TB ground black pepper
1/2 tsp. English mustard (or stone ground)
1/2 cup extra virgin olive oil ……............………. 1-1/2 cups salad oil
Blend together all ingredients, except oils, then add olive and salad oils and mix well. Blend well again before mixing with salad. This makes a big batch; store in the fridge and use within 3 weeks
NOTE: To save money, buy a bagged mix of spring lettuces and a head of romaine or iceberg for crunch. Chicken can easily be substituted for the turkey.