2 tomatoes, each cut into 8 wedges (about 1 pound)
2 hard-cooked large eggs, each cut into 4 wedges
1/2 cup diced peeled avocado
1/4 cup (1 1/2 ounces) crumbled blue cheese
How to Make It
To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.
To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates. Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing.
The dressing was absolutely delicious! A little on the thick side, so it would also make a great dip for a crudité or hold up well in a pasta salad. I chose to omit the anchovie paste and just added a pinch more salt in it's place, it was not missed. I will definitely be making this again!
Great dressing! I didn't measure much, but rather just threw it all into the food processor (minus tarragon). The recipe allows for GENEROUS dressing portions - we had lots of leftover dressing that we'll eat throughout the week. For the salad we added extra veggies (bell peppers, carrots, beets, and snap peas). We also substituted steak for chicken. Easy and delish!
I thought this salad was great. My husband and I usually love garlic, but the dressing had the characteristic "after-bite" of too much garlic....maybe my garlic clove was too large. will definitely make again, with half the garlic.
This is awesome! I don't eat meat, so I replaced the chicken with white beans, and I added cucumber. Be sure to measure the herbs for the dressing - I "eyeballed" the scallions and there were too many, it overpowered the dressing. Love this recipe!
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