Ingredients
°6 lettuces
°3 chicken breasts
°15g butter
°3 lawyers
°1 lemon
°6 slices of smoked bacon
°3 eggs
°3 large tomatoes
°60 g cheese
°1 bunch of chives
°3 pinches of salt
°3 turns of the pepper mill
°1 C. strong mustard
°3 tbsp. cider vinegar
°9 c. olive oil
°1 C. tablespoon Worcestershire sauce
Methods :
The salad
Cook the Matins eggs in boiling water for 10 minutes from when they resume boiling.
Plunge them to cold water and peel them. Cut the Matines hard-boiled eggs into rounds.
Brown the slices of smoked bacon in a dry skillet. Drain on absorbent paper and coarsely crumble.
Salt and pepper the chicken breasts and cook them in the same pan in a little foamy butter for about 12 minutes. Leave to cool then cut into slices.
Peeled tomatoes also cut them to cubes.
Wash the lettuce and cut into a chiffonade.
Split the avocados in half, remove the core and also cut the flesh into cubes. Lemon to prevent them from oxidizing.
Crumble the Roquefort.
The sauce
In a bowl, pour the vinegar and Worcestershire sauce, salt and pepper and mustard.
Mix well and then add the olive oil and whisk vigorously to create an emulsion.
Dressage
Divide the salad between 6 bowls.
Arrange the filling in rows on the salad, drizzle with sauce and garnish with chopped chives.
Enjoy !