Juice of 1/2 lemon 1/2 head romaine, washed and torn into small pieces 2 boneless skinless chicken breasts, (6 ounce each) grilled, Sauteed, or poached, diced 2 large vine-ripened tomatoes, cored and diced 1 head Bibb lettuce, washed and torn into small pieces or/
1 head Iceburg lettuce torn into small pieces 2 hard cooked eggs, peeled and chopped 4 ounces black olives sliced 4 ounces blue cheese, crumbled
4 ounces cheddar cheese, grated
Freshly ground black pepper
Basic Vinaigrette, recipe follows
In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and reserve.
Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon. Dice the avocado, and in a small bowl, gently toss with lemon juice.
Assemble the salad -- use a large, glass bowl, if possible-- by layering the ingredients in the following order: romaine/iceberg or bibb lettuce mixture, blue cheese crumbles, tomatoes, black olives, eggs, avocado, chicken, bacon, cheddar cheese. Season with pepper to taste.
At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette. Divide the salad among chilled plates. Serve.
1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar 2 to 3 teaspoons Dijon Mustard 1 teaspoon kosher salt plus more Freshly ground black pepper 2/3 to 3/4 cups extra-virgin olive oil
In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste. Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to 3 days.