I was perusing some of my favorite blogs, and this salad at Smitten Kitchen made me want to race out and make it. Meaty and cheesy salads are, of course, the best kind. I was forced to deviate a bit from the SK recipe due to personal taste and v. fuzzy bleu cheese (note: this fuzziness made the bleu cheese have a Magic Eye quality - I couldn't look directly at it and focus).
First, I made the dressing (of which I took no photos) - about 1/3 c canola oil, about 1/4 c apple cider vinegar, the juice of one lemon, one minced garlic clove, 3/4 tsp dry mustard, 1/2 tsp Worcestershire, 1 1/2 tsp honey, and salt/pepper. Vigorously mix - the dry mustard doesn't serve the emulsifying role that a prepared mustard would.
Then we make our nice bed of lettuce - I used only romaine because I do not like watercress and because that is what I had:
I then added the sliced hard boiled egg, tomato, and some seedless cucumber
And now, the heavy hitters - grilled chicken, cheddar cheese, avocado, and BACON!
I wanted to make a beautiful salad display but didn't think through serving it - it ends up a big mess on the plate, but it was lovely and I want to eat it all the time.
