Ingredients
Salad
1 head iceberg lettuce, cut in wedges
6 hard-boiled eggs, peeled and sliced
8 slices bacon, cooked until crisp, crumbled
2 cups (500 mL) watercress
2 avocados, halved, pitted and cubed
2 tomatoes, diced
meat from 2 steamed lobsters
salt and freshly cracked black pepper
1 cup (250 mL) blue cheese, crumbled
Dressing
1 Tbsp (15 mL) red wine vinegar
1 Tbsp (15 mL0 Worcestershire sauce
1 Tbsp (15 mL) Dijon mustard
1 Tbsp (15 mL) maple syrup
1 clove garlic, minced
salt and freshly cracked black pepper
2 hard-boiled egg yolks
½ cup (125 mL) olive oil
approx. 2 Tbsp (30 mL) fresh chives, finely chopped
Directions
Salad
1-Lay a bed of lettuce on a platter, a shallow serving bowl, or individual plates. Over the lettuce arrange in rows or in a checkerboard pattern, the eggs, bacon, watercress, avocados, tomatoes, and lobster meat, covering the lettuce. Season with salt and pepper.
Dressing
1-In a small bowl, whisk together vinegar, Worcestershire sauce, mustard, maple syrup, garlic, and salt and pepper to taste.
2-Using a fork, whisk in egg yolks to make a paste.
3-While whisking, slowly pour in the olive oil to form a thick dressing. Stir in the chives.
4-To serve, pour some of the dressing over the salad. Sprinkle with the blue cheese. Serve the remaining dressing on the side.