Ingredients:
1 head romaine lettuce
2 bunches watercress
2 hard-boiled eggs ( whites and yolks separated)
6 radishes
2 ounces Roquefort cheese
2 large tomatoes
4 slices crisp bacon
1 large ripe avocados
1 raw egg yolks
1 teaspoon Dijon mustard
1 cup vegetable oil
1/3 cup red wine vinegar
1 french shallots, chopped
2 tablespoons bottled chili sauce ( next to the catsup at the market)
salt and pepper
Directions:
Chop all the above ingredients separately. (Do not use a food processor for the lettuce, as it bruises the greens and gives it a funny taste.)
Put each ingredient in a vertical layer in a glass bowl.
It’s colorful and dramatic, so show the finished salad to your guests before tossing the salad with Sauce Lorenzo.
Lightly beat together the egg yolk and Dijon mustard.
Beating quickly, alternately add the oil and the wine vinegar in a steady stream to form an emulsion. Season with chopped shallots, chili sauce, salt and pepper.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.