- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 to 6 servings
Ingredients
Salad:
8 slices thick-cut bacon, cubed
2 cups/500ml watercress
1/2 cup/125ml crumbled blue cheese
6 hard-boiled eggs, peeled and sliced
2 avocados, pitted, peeled and cubed
2 tomatoes, cubed
1 head iceberg lettuce, cut into wedges
Salt and freshly ground black pepper
Dressing:
2 hard-boiled egg yolks
1 tablespoon/15ml Dijon mustard
1 tablespoon/15ml pure maple syrup
1 tablespoon/15ml red wine vinegar
1 tablespoon/15ml Worcestershire sauce
1/2 cup/125ml olive oil
2 tablespoons/30ml finely chopped fresh chives
Salt and freshly ground black pepper
Directions
- For the salad: Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain.
- Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper.
- For the dressing: In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml) water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper.
- To serve, drizzle the dressing over the salad.
