YIELD: 40 short cakes
2 cups romaine lettuce
2 cups Boston lettuce
2 cups curly endive
1/4 bunch watercress
4 slices bacon
2 medium ripe avocados
4, 4 oz. grilled chicken breasts
1 large tomato
1 medium cucumber, peeled and seeded
2 each hard-boiled eggs
8 oz. blue cheese
Wash and dry all the leafy items and shred 1/4 in.
Dice all other items 1/4 in.
Make a mold from an empty can opened at each end or some other suitable item.
Place the mold on a chilled plate and fill with the layers of ingredients starting with the leaves and alternating the colors for effect. Gently push down on each layer to assure stability and an interesting presentation.
Remove the mold carefully and garnish with cucumber slices as per the picture. Serve dressing on the side.
PREP FOR DRESSING:
1/3 cup red wine vinegar
1 Tbsp. Dijon mustard
2/3 cup olive oil
1/2 cup finely grated blue cheese
Whisk ingredients together and chill.
Recipe and photo from Orlando Ramos, Catering Chef, New York University Medical Center, New York, NY.
