- 1 Iceberg lettuce head.
- 1 Oak leaf lettuce head.
- 2 Chicken breasts.
- 7 oz Bacon (4 slices).
- 1 Spring onion.
- 2 Ripe tomatoes.
- 2 Boiled eggs.
- 1 Avocado.
- 12 Chives.
For the dressing:
- 1/2 Cup mild olive oil, 0.4°.
- 1/8 Cup wine vinegar.
- 1 Tablespoon Dijon mustard.
- Black pepper.
- 1 Tablespoon muscovado sugar.
- 3 Tablespoon Worcestershire sauce.
- 2 oz Blue cheese.
Season chicken breasts with salt and pepper and place in a fast Magefesa pressure cooker. Cover with water or broth and close the pot.
Place on the heat and bring to pressure. When the swivel valve begins to rotate, reduce heat to a minimum so that it rotates slowly and evenly, Cook for 12 to 15 minutes.
Once time has elapsed, remove the cooker from the heat and let pressure drop completely before opening.
In a nonstick Magefesa frypan, sauté bacon slices until browned and crispy. Remove from heat and reserve.
Once chicken breasts, are cool enough to handle, cut them into slices. Chop bacon into sticks.
Cut the avocado in half lengthwise, remove the pit and peel. Cut avocado halves into thick slices.
Chop onion into julienne strips and tomatoes in thick wedges.
Wash lettuce leaves, chop, mix and place in a serving platter. Arrange ingredients carefully on the bed of lettuce to create a color contrast.
To prepare the vinaigrette, place all ingredients except the oil in a Magefesa blender. Process, incorporating oil gradually in a very fine stream, until mixture is fully emulsified.
Dress the salad with the vinaigrette and sprinkle with finely chopped chives.