An organized, high-protein American culinary invention from the Brown Derby in Hollywood. The defining characteristic is its presentation: ingredients are chopped into uniform, bite-sized pieces and arranged in distinct, meticulous rows over a bed of crisp greens, mixed only at the moment of dining.
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Make the vinaigrette. In a jar, combine the red wine vinegar, Dijon mustard, Worcestershire sauce, minced garlic, a pinch of salt, and pepper. Shake well. Add the olive oil and shake violently to emulsify. Set aside.
Prepare the base. Mix the chopped iceberg, romaine, and watercress together. Lay this green foundation flat on a very large, wide serving platter.
The Architecture. Arrange the remaining ingredients on top of the greens in tight, distinct, parallel stripes across the platter. A traditional order is: Tomatoes, Chicken, Bacon, Avocado, Hard- Eggs, and Roquefort cheese.
Presentation. Serve the platter to the table fully composed to showcase the architecture.
The Toss. Just before eating, drizzle the dressing generously over the top and use salad tongs to vigorously toss and combine all the ingredients together.
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