For the dressing:
1/4 cup water
1/4 cup red wine vinegar
2 teaspoons lemon juice
1/2 teaspoon sugar
1 teaspoon coarse salt
Black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry Coleman's mustard
1/2 to 1 clove garlic, minced
2 tablespoons extra-virgin olive oil
For the salad:
1 (4-ounce) head butter lettuce
1 bunch arugula
2 heads romaine hearts
1 small head chicory, remove and discard tough outer leaves
1 (10-ounce) bag shredded carrots
4 strips bacon, diced, cooked until crisp and drained
1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded
2 ounces crumbled Roquefort or blue cheese
2 medium tomatoes, peeled and diced
1 avocado, halved, peeled, and thinly sliced
2 tablespoons chopped chives
For the dressing:
Whisk together all ingredients in a non-reactive bowl.
Toss all of the salad ingredients in a large bowl. Slowly add dressing and continue to toss until lightly coated.
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