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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 | Head iceberg lettuce |
| 1/2 Bund | Watercress |
| 1 klein | Bunch curly endive |
| 1/2 | Head romaine lettuce |
| 2 Esslöffel | Chives minced |
| 2 mittel | Tomatoes, peeled, seeded, diced |
| 1 | Whole cooked chicken breast, skinned, diced |
| 6 Scheibe | Bacon, cooked, diced |
| 1 | Avocado, peeled, diced |
| 3 | Hard-boiled eggs, diced |
| 1/3 Tasse | Roquefort cheese, crumbled |
| 1/4 Tasse | water |
| 1/4 Tasse | red wine vinegar |
| 1/4 Teelöffel | sugar |
| 1 1/2 Teelöffel | lemon juice |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | black pepper |
| 1/2 Teelöffel | Worcestershire Sauce |
| 3/4 Teelöffel | mustard dry |
| 1/2 | cloves garlic minced |
| 1/4 Tasse | olive oil |
| 3/4 Tasse | vegetable oil |
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Chop lettuces in very fine pieces using a knife or a processor. Mix
chopped ingredients together in one large wide bowl, or in individual
wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon,
avocado and eggs in narrow strips or wedges across top of greens.
Sprinkle with cheese. Chill. At serving time, toss with 1/2 cup French
Dressing. Pass remaining dressing.
French Dressing
Combine all ingredients in a container with a lid. Shake well before
using.
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