James Carrier
Yield
Makes 4 to 6 main-dish servings

Notes: Apple wood-smoked bacon adds especially rich flavor to this salad. Use leftover cooked chicken or buy roast chicken from a deli. Choose a pungent blue cheese such as Oregon blue, Roquefort, or gorgonzola.

How to Make It

Step 1

In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned and crisp, 10 to 15 minutes; spoon out and discard fat in pan as it accumulates. With a slotted spoon, transfer bacon to towels to drain; discard remaining fat in pan.

Step 2

In a 1-cup glass measure or small bowl, mix olive oil, vinegar, mustard, shallot, 1/2 teaspoon pepper, and 1/4 teaspoon salt.

Step 3

Set aside 4 to 6 watercress sprigs; coarsely chop remaining sprigs. In a large bowl, combine chopped watercress and lettuce. Add all but 2 tablespoons dressing and mix gently to coat.

Step 4

Arrange equal portions of lettuce mixture in wide, shallow bowls. On each, in pie-shaped wedges, arrange equal portions of bacon, tomatoes, chicken, blue cheese, eggs, and avocado.

Step 5

Spoon remaining dressing evenly over toppings. Garnish salads with reserved watercress sprigs. Add salt and pepper to taste.

Ratings & Reviews