Ingredients
3/4 pound thick-sliced bacon, cut into 2-inch pieces
1/4 teaspoon dry mustard powder
1 teaspoon Worcestershire sauce
1 medium garlic clove, finely chopped
2 tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 small head romaine, (about 5 cups), washed, spun dry, and torn into bite-size pieces
1 medium bunch watercress, leaves and 1-inch stem, washed and spun dry
1 pound roasted turkey breast, sliced 1/4 inch thick
1/4 pound Maytag blue cheese, roughly crumbled
2 large hard-boiled eggs, thinly sliced
1 medium tomato, cut into 1/4-inch wedges
8 ounces cherry tomatoes, sliced
1 medium Hass avocado, peeled and cut into 1/4-inch wedges
1/2 teaspoon finely chopped tarragon
1/2 teaspoon finely chopped chervil
1 teaspoon finely chopped parsley
Preparation
In a large skillet, cook bacon over medium heat until crisp, about 15 minutes. With a slotted spoon, transfer to paper towels to drain.
In a small bowl, whisk together mustard, Worcestershire sauce, garlic, and vinegar. In a slow, steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.
Arrange romaine and watercress on a large serving platter. Arrange turkey, blue cheese, eggs, tomatoes, avocado, and bacon in sections on top of the greens. Sprinkle with chopped herbs. Pour dressing over salad. Serve immediately.
