Ingredients
- **For the Salad:**
- 1 head romaine lettuce, chopped
- 4 hard-boiled eggs, peeled and chopped
- 2 chicken breasts, cooked and diced (or shredded)
- 6 strips bacon, cooked until crisp and crumbled
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped (optional)
- **For the Dressing:**
- 1/3 cup red wine vinegar
- 2/3 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
Method
Prepare the Dressing
- In a small bowl or jar, whisk together the red wine vinegar, olive oil, Dijon mustard, lemon juice, minced garlic, Worcestershire sauce, salt, and pepper until well combined. Set aside.
Assemble the Salad
- Lay out the chopped romaine lettuce on a large platter or in a wide, shallow bowl as the base.
- Arrange the toppings in rows or sections on top of the greens: start with the hard-boiled eggs, then the diced chicken, crumbled bacon, avocado, cherry tomatoes, cucumber, and red onion if you're using it.
Dress the Salad
- Just before serving, drizzle the dressing over the salad or serve it on the side so each person can add as much as they like.
Serve
- Serve immediately, allowing guests to mix their portion of the salad to combine all the flavors.