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Ingredients
US|METRIC
4 SERVINGS
- 1/2 head iceberg lettuce
- 1/2 bunch watercress
- 1 bunch greens (small ,frisée)
- 1/2 head romaine lettuce
- 2 medium tomatoes (preferably heirloom, blanched and peeled)
- 2 boneless chicken breasts
- 2 avocados (Haas, California, peeled and diced and tossed with some lime juice to prevent discoloration)
- 3 hard boiled eggs (ideally cooked sous-vide at 165 degrees Fahrenheit for 40 minutes and then shocked in cold water for 10 minutes.)
- 1/2 cup Greek olives (pitted Kalamata, TFD addition, optional)
- 1/2 cup blue cheese (crumbled, TFD prefers Stilton or Cabrales, but Roquefort is traditional)
- 6 strips bacon (top-quality)
- 2 Tbsp. chives (chopped)
- 1/4 cup red wine vinegar
- 1/4 tsp. sugar
- 1 tsp. fresh squeezed lemon juice
- 2 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 3/4 tsp. worcestershire sauce
- 1/4 tsp. English mustard
- 1 clove garlic (finely minced)
- 1/4 cup olive oil (full-flavored)
- 3/4 cup canola oil
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NutritionView More
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1150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1150Calories from Fat930 |
| % DAILY VALUE |
| Total Fat103g158% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol275mg92% |
| Sodium2240mg93% |
| Potassium1740mg50% |
| Protein43g |
| Calories from Fat930 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber11g44% |
| Sugars6g |
| Vitamin A170% |
| Vitamin C100% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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