Andrea Garro (San Diego, California)
Serves 4–6
¼ cup red wine vinegar
1½ tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon raw agave nectar
1–2 cloves garlic, minced
1 tablespoon finely chopped chives
½ cup grapeseed or canola oil (see Chef’s Tips on emulsification, this page)
¼ cup extra-virgin olive oil
Sea salt and freshly cracked black pepper, to taste
1 head organic romaine lettuce, shredded
1 head butter lettuce, shredded (or 2 heads romaine lettuce)
1 cup watercress or micro greens/sprouts
2 ounces bleu cheese, crumbled
2 hard-boiled eggs, peeled and sliced
8 strips turkey bacon, crumbled
8 ounces cherry tomatoes, sliced in half
1 avocado, peeled, pitted, and cut into cubes
2 boneless chicken breasts, grilled or cooked, and cut into small cubes
Combine all the ingredients, except the oil, salt, and pepper, in a blender. While the blender is running, add the oil in a slow, steady stream to emulsify. Add salt and pepper to taste.
Add lettuce and watercress (or sprouts) to a large salad bowl. Toss with ¼ of the dressing. Arrange all the other ingredients in neat rows on top of the greens. Drizzle with the remaining dressing on top before serving.