Delia's Chef's Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 ounces slice streaky bacon
• 8 ounces garlic sausage, in one piece
• 4 ounces open-cup mushrooms
• 2 1/2 ounces roquefort cheese
• 2 avocados
• 1 round lettuce, outer leaves removed
• 1 cos lettuce, outer leaves removed
• 2 ounces watercress, stalks removed
• 2 ounces arugula, stalks removed
• 4 scallions, finely chopped
• 2/3 cup sour cream
• 1 small garlic clove, peeled and crushed
• 2 tablespoons mayonnaise
• 1 teaspoon coarse grain mustard
• 2 tablespoons extra virgin olive oil
• 1 tablespoon wine vinegar
• 1 tablespoon lemon juice
• salt & freshly ground black pepper

Recipe

• 1 before you start, preheat the grill to its highest setting and let it heat up for at least 10 minutes.
• 2 meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning.
• 3 now place the bacon on some foil on the grill pan, and grill until it's very crisp - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces.
• 4 next slice the garlic sausage, first into 1/4in slices, then cut the slices into 1/4in strips. after that, wipe the mushrooms and slice them fairly thinly (but not paper-thin).
• 5 next crumble the cheese and peel and slice the avocados.
• 6 to serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and arugula. scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well.
• 7 just before serving, add half the dressing and mix together. add the remaining dressing and toss again so that everything gets a good coating.
• 8 finally, sprinkle over the scallions and serve immediately. this needs lots of good rustic bread on the table.