Randy Mayor
4 servings

Prepare and refrigerate the dressing up to one hour before serving. The dressing also works as a delicious dip for grilled shrimp or cut-up vegetables.

How to Make It

Step 1

To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.

Step 2

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.

You May Like

Ratings & Reviews

Byerger's Review

November 02, 2013

CLukkason's Review

July 28, 2011

Annsley423's Review

June 02, 2011
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!

Conkshell's Review

April 18, 2011

sunshy321's Review

June 07, 2010
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!

RBN1122's Review

June 01, 2010
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.

cookinfabulous's Review

January 02, 2009
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!