Cobb Salad

Salads

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine
2 tablespoons minced chives
2 medium tomatoes *
1 whole chicken breast **
6 bacon strips; cooked and diced
1 avocado; peeled and diced
3 hard-cooked eggs; diced
1/2 cup crumbled Roquefort cheese

***SPECIAL FRENCH DRESSING***
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 clove garlic; minced
1/4 cup olive oil
3/4 cup vegetable oil

*Note: Tomato should be peeled, seeded and diced. **Chicken breast should be cooked, boned, skinned and diced. Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 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. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.