3/4 cup olive or canola oil
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire
1/4 teaspoon sugar
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
2 hearts of romaine lettuce, chopped
1/2 cup bleu cheese, crumbled
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and chopped
1 cup seeded and diced tomatoes
1 boneless skinless chicken breast, cooked and cut into 1/2-inch cubes
1 avocado, cut into 1/2-inch cubes
½ cup sliced black olives
To Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside. Note: Salad dressing keeps, covered and refrigerated, for up to one week.
To Make the salad: On a very large platter or 3 to 4 individual plates, Arrange the lettuce. Top with bleu cheese, bacon, eggs, tomatoes, chicken, avocado and olives arranging on top of the lettuce in neat rows. To serve, drizzle salad with dressing.
Recipe from Festival Foods.