Ingredients
- 1 head romaine or iceberg lettuce chopped
- 4 strips bacon crumbled
- 1 ½ cups diced tomatoes
- 2 boneless skinless chicken breasts, cooked and diced
- 2 hard-cooked eggs diced
- 2 tablespoons minced chives
- freshly ground black pepper
- 1 avocado thinly sliced
- ½ cup blue cheese crumbled
- For the Dijon mustard vinaigrette
- 1 teaspoon Dijon mustard
- 2 tablespoons sherry wine vinegar
- 1 shallot finely minced
- ½ cup extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
Instructions
- Whisk together Dijon mustard, vinegar and shallot in a bowl. Gradually whisk in oil, to create an emulsion; I use my immersion mixer to make it simple. Season to taste with salt and pepper.
- Boil eggs in a saucepan for over 10 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Prepare a bed of the chopped lettuce on a large serving dish.
- Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce, take your time, make it pretty.
- Put it in the fridge until serving. Pour over the dress when serving. Enjoy
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