Servings: 4
Ingredients
- 2 Tbsp. red-wine vinegar
- 1 Tbsp. fresh lemon juice
- 1 tsp sugar
- 1 pch dry mustard Salt to taste Freshly-grnd black pepper to taste
- 1/2 tsp finely-chopped garlic
- 1/4 c. extra-virgin extra virgin olive oil
- 1 head romaine lettuce cut 1/2" pcs
- 3 x ripe plum tomatoes seeded, and cut into 1/4" dice
- 6 x red radishes trimmed, and cut into 1/4" dice
- 3 x scallions, 3" of green left on thinly sliced on the diagonal
- 1/4 lb slab baked Virginia ham cut 1/4" dice
- 1 x cooked whole boneless skinless chicken cut 1/4" dice breast
- 2 x hard-cooked Large eggs quartered, sliced
- 4 Tbsp. snipped (1" pcs) fresh chives Salt to taste Freshly-grnd black pepper to taste
- 12 slc cooked bacon crumbled
- 1 x ripe avocado peeled, pitted, and cut into 1/4" dice
- 4 ounce Roquefort cheese crumbled
Directions
- In a bowl, whisk together all of the vinaigrette ingredients except the oil. Whisking constantly, drizzle in the oil; continue whisking till the dressing is slightly thickened. Reserve.
- For the salad, combine the lettuce, tomatoes, radishes, scallions, ham, chicken, Large eggs, 2 Tbsp. of the chives, salt and pepper in a large bowl.
- Just before serving, toss the salad with the reserved vinaigrette. Arrange salad in a decorative serving bowl. Garnish with the avocado, bacon and Roquefort cheese. Sprinkle proportionately with the remaining 2 Tbsp. of chives.
- This recipe yields 4 servings.
- Comments: The best way to serve this hearty salad is on a large luncheon plate, so which all the ingredients can be seen. Serve any extra vinaigrette on the side.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 247g | |
Recipe makes 4 servings | |
Calories 709 | |
Calories from Fat 596 | 84% |
Total Fat 66.62g | 83% |
Saturated Fat 21.15g | 85% |
Trans Fat 0.0g | |
Cholesterol 91mg | 30% |
Sodium 1255mg | 52% |
Potassium 558mg | 16% |
Total Carbs 8.25g | 2% |
Dietary Fiber 3.2g | 11% |
Sugars 2.86g | 2% |
Protein 20.21g | 32% |
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