Cobb Salad - cooking recipe

Ingredients

SALAD
1/2 head iceberg lettuce, washed & dried
1/2 head romaine lettuce, washed & dried
1 bunch watercress, washed & dried
1 small Belgian endive, washed & dried
2 medium ripe tomatoes
2 chicken breasts, poached
6 slices crisp bacon, crumbled
1 avocado
3 eggs, hard boiled
2 tablespoons chives, chopped
1/2 cup Roquefort cheese, crumbled
DRESSING
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 clove garlic, minced (very small)
1/4 cup olive oil
3/4 cup salad oil

Preparation

PREPARE DRESSING: Combine all ingredients, except oils& blend well.
Combine olive oil& salad oil in a separate bowl& mix well.
Add to other ingredients& mix well.
Cover& refrigerate until using.
It keeps well for 6 weeks but be sure to blend well again just before using.
PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
Cut the hard boiled eggs into quarters and arrange on the plates.
Drizzle dressing over the salad, sprinkle with the roquefort& chives.