This recipe proposes to prepare a classic American salad, the ingredients of which are laid out in layers on a large dish and poured over everything with vinegar-oil dressing with the addition of hot Worcester sauce.
It is necessary
- - 2 chicken fillets;
- - 3 eggs;
- - 50 g of Roquefort cheese;
- - 100 g watercress;
- - 1/2 head of romano salad;
- - 1/2 head of iceberg lettuce;
- - 2 tomatoes;
- - 6 strips of bacon;
- - 1 bunch of chives;
- - 1 avocado (very ripe).
- For refueling:
- - 1 clove of garlic;
- - 1, 5 Art. l. wine vinegar (red);
- - 25 ml of lemon juice;
- - 100 ml of olive oil;
- - 1/4 tsp. Worcester sauce;
- - 0.5 tsp mustard powder;
- - 1/4 tsp. Sahara;
- - black pepper (freshly ground);
- - salt.
Instructions
Step 1
For dressing: peel and crush the garlic. Put the ingredients for the dressing in a blender bowl and beat until smooth.
Step 2
Boil the chicken, cool and cut into medium-sized cubes. Peel hard-boiled eggs and chop coarsely.
Step 3
Rinse the lettuce and tomato leaves, cut the salads into strips, and cut the tomatoes into thin circles.
Step 4
Peel the avocado, cut out the pit and cut the flesh into medium cubes. Crumble the cheese with a fork. Rinse and chop the onion.
Step 5
Heat a dry skillet over medium heat, place the bacon on it and fry it until the meat is crispy and the fat melted.
Step 6
Transfer the bacon to paper towels to absorb the excess fat. Break each strip into small pieces.
Step 7
Mix all salads (leaves) and put on a large dish. Place chicken, eggs, avocado, tomatoes, bacon and cheese in long strips on the salad mixture.
Step 8
At the end, sprinkle everything with chives, season with salt and pepper, pour over the dressing and serve the salad to the table.
