750 g thick-sliced bacon, diced 3/4 lb
1 ml dry mustard powder 1/4 tsp
5 ml worchestershire sauce 1 tsp
1 garlic clove, finely chopped
25 ml red-wine vinegar 2 tbsp
75 ml extra-virgin olive oil 1/3 cup
coarse salt & black pepper to taste
1 head romaine, torn into bite size pieces
1 medium bunch watercress
500 g roasted turkey breast, sliced 1 lb
125 g blue cheese, roughly crumbled 1/4 lb
2 large hard-boiled eggs, thinly sliced
2 medium tomatoes, cut into wedges
1 avocado, peeled & cut into wedges
2 ml tarragon, finely chopped 1/2 tsp
2 ml chervil, finely chopped 1/2 tsp
5 ml parsley, finely chopped 1 tsp
In a large skillet; cook bacon over medium heat until crisp, about 15 minutes. With a slotted spoon, transfer to paper towels to drain.
In a small bowl; whisk together the mustard, worchestershire sauce, garlic and vinegar. In a slow, steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.
Arrange the romaine and watercress on a large serving platter. Arrange turkey, cheese, eggs, tomatoes, avocado and bacon in sections on top of the greens. Sprinkle with chopped herbs. Pour dressing over salad. Serve immediately.
Serves 6