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In blender, combine all dressing ingredients until creamy. Season to taste and set aside.
bacon in 10-inch sauté pan on medium-low heat until crisp on both sides. Transfer to paper towels to drain excess fat. Cool, crumble, and set bacon aside.
Combine chicken stock, salt, bay leaf, and thyme in 2 1/2 quart saucepan and bring to . Add chicken, lower heat, and until tender and flesh is opaque. Transfer chicken to plate and cool to room temperature. Cut into medium dice. Set aside.
Combine eggs in 2 1/2 quart pot, cover with 1 inch of water, cover pot, and bring to . Turn off heat and allow eggs to remain in hot water for about 8 minutes . Shock eggs in cold water. When cool enough to handle, peel and chop eggs into medium dice.
Combine romaine and arugula. Arrange bacon, chicken, eggs, avocado, and tomatoes over greens. Drizzle with dressing and serve.
41%Crisp Jerusalem artichokes and radishes marinate for 30 minutes in a creamy blended dressing of lemon juice, dijon mustard, rice syrup, and olive oil, then join chicory tossed in the remaining dressing.
Serves 4 · 10 ingredients · 280 cal
39%Anchovy and dijon blend into a creamy dressing that coats roasted redskin potatoes and blanched haricots verts, layered with tuna, eggs, romaine, grape tomatoes, niçoise olives, and briny capers.
Serves 4 · 21 ingredients · 971 cal
39%Garlic poached slowly in olive oil flavors both the crisp oven-baked whole grain croutons and the anchovy-lemon dressing that coats crisp romaine leaves under grated parmesan.
Serves 4 · 14 ingredients · 521 cal