Ingredients
- 2 teaspoons Dijon mustard
- 2 1/2 tablespoons extra virgin olive oil
- 60ml (1/4 cup) red wine vinegar
- 1 clove garlic
- 400g Perlas or Vivaldi potatoes, unpeeled (see top tips)
- 2 eggs
- 1 barbecue chicken
- 2 avocados
- 1 lemon
- 1/4 bunch chives
- 3 roma tomatoes
- 150g mild blue cheese
- 8 slices short-cut rindless bacon
- 6 small cos lettuce leaves
Directions
- Step 1
To make dressing, whisk mustard, oil and vinegar in a bowl, then season with salt and pepper. Flatten garlic with the side of a knife, discard skin and add to bowl. Leave dressing to infuse and discard garlic just before using.
- Step 2
Wash potatoes, place in a saucepan, cover with water and bring to the boil over medium heat. Cook for 20 minutes or until tender. Add eggs to cooking water in the final 7 minutes and cook until yolks are still slightly soft. Drain potatoes and eggs, and cool slightly. Cut potatoes into 1.5cm pieces and toss with 2 tablespoons dressing. Peel and chop eggs.
- Step 3
Meanwhile, strip away chicken breast meat in large pieces (reserve legs for another use), discarding skin and bones, then cut into 1.5cm pieces.
- Step 4
Halve avocados, remove stones, then cut into 1.5cm pieces. Place in a bowl and squeeze over juice from lemon. Finely snip chives with scissors over bowl, season and toss gently to combine. Cut tomatoes and blue cheese into 1.5cm pieces.
- Step 5
Heat a large frying pan over medium heat. Add bacon and cook, turning occasionally, for 3 minutes or until crisp. Drain on paper towel, then cut into 1.5cm pieces.
- Step 6
Starting with lettuce leaves, place salad ingredients in rows along a platter. Drizzle with remaining dressing to serve.
Recipe courtesy of www.taste.com.au
Serving size 4