McCarthy Salad
from the kitchen of Sharmagne Leland-St. John

12 ounces iceberg lettuce, finely chopped
12 ounces romaine lettuce, finely chopped
2 ounces watercress, finely chopped
1 large red beet, roasted and finely diced
¼ pound sharp cheddar cheese, finely diced
7 slices applewood-smoked bacon, finely chopped
3 hard-boiled eggs, chopped
½ pound grilled chicken breast, finely diced
1 large vine-ripened tomato, skin and seeds removed and diced
1 large avocado, peeled and sliced

Combine the iceberg, romaine and watercress in the
bottom of a large decorative bowl. Arrange the beets,
cheese, bacon, eggs, chicken and tomatoes atop the
lettuce as in the photo. Place the avocado in the
middle as shown in the top photo.

At the table toss the salad while cutting through the
avocado slices. Either drizzle with the salad dressing
or serve into individual bowls and serve with a blue
cheese dressing.

Salad dressing:

½ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced

Salt and freshly ground black pepper, to taste.
Combine all the ingredients in a lidded jar.
Shake well and set aside. Serve at table in
a decorative small pitcher.


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