Ingredients

• 1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups)
• 1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups)
• 1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups)
• 1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups)
• 6 slices of lean bacon, chopped fine
• 3 ripe avocados (preferably California)
• 2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine
• 1 tomato, seeded and chopped fine
• 1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
• 2 tablespoons chopped fresh chives
• 1/3 cup red-wine vinegar
• 1 tablespoon Dijon-style mustard
• 2/3 cup olive oil
• 1/2 cup finely grated Roquefort

Instructions

1. In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.