Chef Jo says, "This is a salad that almost doesn't require a recipe. However, due to the mind-blowing 65 grams of fat that most classic versions contain, I decided it was warranted. I've swapped bacon for smoky ham, used egg whites — throwing in just one yolk — cut down on the avocado and lightened up the dressing. All of this while bumping up the amount of vegetables keeps the good parts of this salad without the high-fat price tag."
1 tbsp dijon mustard
2 tsp honey
1 tsp worcestershire sauce
1 clove garlic, minced
3 tbsp olive oil
to taste sea salt and pepper
4 hard boiled eggs
1/2 head iceberg lettuce, cored, coarsely shredded by hand
1/2 head romaine lettuce, coarsely chopped
1/2 bunch watercress, thick stems discarded
1 cup smoked cooked ham, diced
4 oz chicken breasts, cooked, cooled and diced
1 1/2 cups cucumbers, diced
1 1/2 cups grape tomatoes, halved
1/2 cup blue cheese, crumbled
3 tbsp chives, chopped
Dressing: In a small bowl, whisk together vinegar, lemon juice, dijon, honey, worcestershire sauce and garlic. Whisk in oil until combined. Season with salt and pepper.
Salad: Peel eggs and cut in half lengthwise. Remove 3 yolks and reserve for another use. Dice remaining yolk and whites: set aside.
Combine lettuce and watercress in a large bowl and gently toss with three-quarters of dressing to coat. Transfer to a large platter. Arrange ham, eggs, avocado, chicken breast, cucumber, tomatoes and cheese. Serve.
Before: 880 calories, 65 g fat
After: 431 calories, 25.4 g fat
Preparation Time: 1 Hours
Yield: Serves 4