FOR THE OLD-FASHIONED FRENCH DRESSING
Water: 2 tbsp
Red wine vinegar: 2 tbsp
Fresh lemon juice: 1 tbsp
Salt: 1/2 tsp, or to taste
Garlic: 1/2 tsp (minced)
Granulated sugar: 1/4 tsp
Freshly ground black pepper: 1/8 tsp, or to taste
Dry English mustard: 1/8 tsp
Vegetable oil: 1/3 cup
Olive oil: 2 tbsp
FOR THE SALAD
Iceberg lettuce leaves: 1 cup (finely chopped)
Chicory leaves: 1 cup (finely chopped)
Tender watercress sprigs: 1 cup, plus additional sprigs for garnishing (finely chopped)
Turkey breast: 1 lb (finely chopped)
Medium ripe tomatoes: 2 (peeled, seeded, and finely chopped)
Avocado: 1 (peeled, seeded, and finely chopped)
Crumbled blue cheese: 1/2 cup (about 2.5 oz)
Bacon: 6 slices (cooked until crisp, drained, and crumbled)
Hard-boiled eggs: 3 (peeled and finely chopped)
Snipped fresh chives: 2 tbsp
Old-Fashioned French Dressing: 1/2 cup
- Whisk together water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, freshly ground pepper, and dry mustard in small bowl until well blended.
- Whisking constantly, add the vegetable oil and olive oil in slow steady stream until the dressing is emulsified.
- Store covered and chilled until ready to serve. Whisk dressing to blend just before serving.
- Toss iceberg lettuce, chicory, and watercress together and arrange in a salad bowl.
- In straight and separate lines, arrange turkey, tomatoes, avocado, blue cheese, bacon, and eggs on top of greens.
- Sprinkle the chives in two diagonal lines across the salad.
- To serve, present the salad at the table, toss with the dressing, and place on chilled plates with watercress sprigs as garnish.
