Cobb Salad

Martha Stewart Living

Makes 4-6 servings

    3/4 pound thick bacon cut to 2 in. pieces                      
    1/4 teaspoon dry mustard                                       
    1 teaspoon worcestershire sauce                                
    1 clove garlic fine chop                                       
    2 tablespoons red wine vinegar                                 
    1/3 cup evoo                                                   
    Salt and pepper                                                
    1 head romaine lettuce chopped                                 
    1 pound roast turkey breast sliced                             
    1 bunch watercress                                             
    1/4 pound blue cheese crumbled                                 
    2 hard boiled eggs thin slice                                  
    1 med. tomato cut to wedges                                    
    1 avocado sliced                                               
    1/2 teaspoon fresh tarragon fine chop                          
    1/2 teaspoon fresh chervil fine chop                           
    1 teaspoon flat leaf parsley fine chop                         

In a large skillet, cook the bacon over medium heat until crisp, about 15 minutes. Transfer bacon to paper towels to drain.

In a small bowl, whisk together mustard, Worcestershire sauce, garlic, and vinegar. Add the oil in a slow, steady stream. Season dressing with salt and pepper; set aside.

Place the Romaine and watercress on a serving platter. Arrange turkey, blue cheese, eggs, tomato, avocado, and bacon in sections on top of greens. Sprinkle with herbs; top with reserved dressing. Serve immediately.