1/2 head firm fine green iceberg lettuce
1 sm. head chicory (frizzy lettuce)
1/2 med. head romaine
1 med. bunch watercress, to make a cup or so (1/4 lb.) of leaves and tender stems
2 poached chicken breast halves (see directions at end of this recipe)
Salt
Freshly ground pepper
1 lemon
Olive oil or fresh peanut oil
6 slices crisply cooked bacon
3 hard boiled eggs
2 tbsp. minced fresh chives (or the white part and some of the tender green of scallions, or a mixture of shallots and fresh parsley)
2 oz. (60 g) real Roquefort cheese or best quality blue cheese
2 med. sized ripe red firm tomatoes (out of season, mix tomatoes with drained, seeded, Italian plum tomatoes and/or canned red pimiento)
About 1 c. (1/4 l) plain vinaigrette dressing
1 fine ripe firm avocado

VINAIGRETTE:

Basic French dressing for salads, cold vegetables, and so forth. For 1/2 cup (1 dl), enough for 6. 1/4 tsp. salt 1/4 tsp. dry mustard 6 to 8 tbsp. best quality olive oil or salad oil or a combination of both Several grinds of fresh pepper Optional: 1 tsp. finely minced shallots or scallions and/or fresh or dried herbs, such as chives, tarragon, basil

Either beat the vinegar, salt, and mustard in a bowl until dissolved, then beat in the oil and seasonings. Or place all ingredients in a screw topped jar and shake vigorously to blend. Dip a piece of lettuce into the dressing and taste; correct seasoning.

Separate the leaves of the salad greens, discard tough or wilted parts, wash leaves and spin dry; wrap loosely and refrigerate in a clean towel. Pull off leaves and tender stems from watercress (discard tough bits); wash, wrap in a damp paper towel, and refrigerate in plastic bag. Cut the chicken breasts into fine dice (by first cutting into thin slices, the slices into strips, and the strips laid lengthwise then cut crosswise into dice); toss in a small bowl with a sprinkling of salt and pepper, a few drops of lemon juice and of oil; cover and refrigerate. Mince the cooked bacon and set aside in another bowl; chop or sieve the eggs (or use the 3 way egg slicer method and toss in another small bowl with a sprinkling of salt and pepper. Mince the chives or scallions fine, and put them in the bowl with the eggs, and do the same with the Roquefort or blue cheese (dicing in the same fashion as you did either the chicken or the eggs; you should have about 1/2 cup or IdL diced). Drop the tomatoes for exactly 10 seconds in boiling water and set aside to loosen their skins for later peeling. Prepare the vinaigrette.

Half an hour or so before serving. (Items that wilt if done too soon). Choose a fine big salad bowl. With a large, very sharp knife, cut the salad greens into very fine dice, 3/16 inch or 1/2 cm. The easiest method, I think, is to lay 3 or 4 leaves flat, cut them into fine julienne shreds, pile the shreds together lengthwise, and cut across them as for the chicken. The object here is to make clean non bruising cuts. Place the greens in the bowl, mince the watercress also, and add to the greens. Peel, seed, and juice the tomatoes (cut out stem, peel, halve horizontally, no through stem, squeeze each half gently and poke out seeds, as illustrated); dice fine, and set aside on your chopping board with a sprinkling of salt and pepper. Halve the avocado peel and dice it, and scoop into a sieve, then swish in a bowl of cold water for a moment and drain (water bath helps prevent avocado from discoloring); turn into a small bowl and fold with a sprinkling of salt and a few drops of lemon juice and oil.

Mix the vinaigrette and toss about 1/3 of it with the minced greens. Arrange greens in a shallow mound. Arrange the rest of ingredients attractively over greens. Present at once for general admiration then toss and serve.

If you wish to arrange salad somewhat in advance, do not season the various ingredients as they will lose their freshness. Arrange the salad, cover with plastic wrap and refrigerate, then toss with the dressing at the table.