American Chef'S Salad

• 175t\tlean streaky bacon
• 225t\tFrench garlic sausage
• 110t\tsmall open-cup mushrooms
• 75t\tRoquefort or other cheese
• 2ttripe avocados
• 1ttround lettuce, outer leaves removed
• 1ttCos lettuce, outer leaves removed
• 50t\twatercress, stalks removed
• 50t\trocket, stalks removed
• 4ttspring onions, finely chopped
• -- For the dressing --
• 150tltoured cream
• 1tmall tlove garlic, peeled and crushed
• 2tbsptood-quality mayonnaise
• 1tsp (heaped)tholegrain mustard
• 2tbsptxtra virgin olive oil
• 1tbspthite wine vinegar
• 1tbsptemon juice
• salt and freshly milled black pepper
• -- SERVE WITH --
• rustic bread

1. Before you start, pre-heat the grill to its highest setting and let it heat up for at least 10 minutes. Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning .
2. Now place the bacon on some foil on the grill pan, and grill until it's very crispy - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces. Next slice the garlic sausage, first into 1/4 inch (5 mm) slices, then cut the slices into 1/4 inch (5 mm) strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin). Next crumble the cheese and peel and slice the avocados.
3. To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and rocket. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well. Just before serving, add half the dressing and mix together. Add the remaining dressing and toss. again so that everything gets a good coating. Finally, sprinkle over the spring onions and serve immediately. This needs lots of good rustic bread on the table.

bacon, garlic, open, other cheese, avocados, outer, outer, onions, cream, garlic, mayonnaise, olive oil, white wine vinegar, lemon juice, salt, serve, bread

Taken from www.epicurious.com/recipes/member/views/american-chefs-salad-50069545 (may not work)