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Andy's Abuudanza salad

Recipe by:Andy Powning


  • 3 hard-boiled eggs, peeled
  • 8 bacon slices
  • 1 head romaine lettuce, leaves separated and torn into bite-sized pieces
  • 2 cups chopped watercress (tough stems removed)
  • 4 cups diced cooked turkey or chicken
  • 2 avocados, pitted, peeled and diced
  • 2 tomatoes, chopped
  • 1/4 lb., plus 1 oz of Roquefort cheese (can substitute with blue cheese as well)
  • Several long chive lengths for garnish
  • For the dressing:
  • 1/4 cup red wine vinegar
  • 1 tsp. Worcestershire sauce
  • ½ tsp. Dijon mustard
  • 1 clove garlic, minced
  • ¼ tsp. salt
  • ½ tsp. coarsely ground black pepper
  • 1/3 cup extra virgin olive oil


For the salad:

Cut the hard-boiled eggs into ½-inch dice. Set aside.

In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.

Make a bed of lettuce on a platter, shallow bowl or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes and the ¼ pound of Roquefort cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.

For the dressing:

In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt and pepper. Using a fork, mash in the remaining 1 oz of Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.

Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.

Califonia Bountiful