I like to dress the salad in advance. Too many people drown the salad, obscuring any subtle taste you get with proper dressing. If you do dress the salad it is important to serve it immediately or the ingredients will wilt and get soggy. Everything can be prepared and arranged in advance. Toss the salad after presenting it to the table.

Serves 4-6

1 head iceberg lettuce, chopped (about 2 cups/94g)

1 small head of chicory, chopped (about 1 cup/60g)

1 heart of romaine, chopped (about 1 cup/47g)

1 bunch watercress, leaves picked and chopped (about 1 cup34g)

2 beefsteak tomatoes, peeled seeded, diced*, divided in half

1 avocado, diced (sprinkled with lemon juice to prevent browning) divided in half

3 hard boiled eggs, diced, divided in half

8 pieces crispy bacon, diced

2 boneless, skinless chicken breasts, diced, divided in half

2 green onions, diced

¼ cup/2 ounces/60 grams crumbled bleu cheese

¼ cup /60ml lemon juice

½ cup/60ml olive oil

1 teaspoon/5ml dijon mustard

½ teaspoon/2ml sea salt

¼ teaspoon/1ml ground black pepper

1 loaf crusty French bread

In a large chilled bowl toss together the iceberg, chicory, romaine and watercress. Drizzle with 2 tablespoons/30ml dressing and season with half of the salt and pepper. Toss and taste for seasoning.  Starting on one side of the tossed greens, make a thin row of the avocado, then of the tomato, chicken, bacon, repeating in the opposite order and ending with the bleu cheese. Sprinkle with the green onions. Drizzle with remaining dressing and season with salt and pepper.  Serve with crusty French bread 

* It will be easier to peel the tomatoes if you make an “x” in the skin on the bottom and drop them into simmering water for 60 seconds. After peeling, cut in half horizontally and gently squeeze over a bowl to remove the seeds.