- 1 Hass avocado
- Juice of ¼ lemon
- ½ head radicchio, thinly sliced
- 3 tablespoons Sherry Vinaigrette
- Maldon sea salt and freshly ground black pepper
- 2 Belgian endive, cut into 1/8-inch-wide slices
- 2 bunches watercress, larger stems removed, rinsed and dried
- 2 eggs, boiled for 10 minutes, chilled, peeled, and chopped
- 4 thin slices (about 2 ounces) prosciutto di Parma, julienned
- 1 boneless, skinless chicken breast, roasted or grilled, chopped
- 2 tomatoes, peeled , seeded, and diced
- ¾ cup Blue Cheese Dressing
- Halve and pit the avocado. Scoop out the flesh and cut into ¼-inch dice, then toss with the lemon juice.
- Toss the radicchio in a large bowl with 1 tablespoon of the sherry vinaigrette and a pinch each of sea salt and pepper. Arrange in a band on the left side of four large plates. Repeat with the endive and then the watercress, arranging a band of endive in the center of each plate and the watercress on the right side. Season the avocado with salt and pepper and arrange in a little band on top of the endive. Place a band of egg on top of the radicchio and a band of prosciutto and roasted or grilled chicken on the watercress. Scatter the tomatoes around, ladle the blue cheese dressing over, and serve.