Special Equipment

4 four-inch ring molds approximately 2 inches tall

Champagne Vinaigrette

1/4 cup champagne vinegar
1 egg yolk
2 teaspoons creole mustard
2/3 cup canola oil
salt and freshly ground pepper to taste

In a bowl whisk together the vinegar, egg yolk, and mustard. Then slowly pour in the oil, whisking to emulsify. Season with salt and pepper. Refrigerate until ready to use.


2 ripe avocados, peeled, seeded, and flesh broken into large pieces
2 hard-boiled eggs, grated
1 ripe tomato, peeled, seeded, and diced
4 pieces cooked bacon, diced
4 ounces blue cheese, preferably Roquefort
approximately 1 cup champagne vinaigrette (recipe above)
1 head romaine, cut in julienne strips 2 inches long
salt and freshly ground pepper to taste

In a large bowl toss the avocado, grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. With a spoon, mash everything together until it resembles a loose guacamole. Season with salt and pepper. If you are not using immediately, cover surface with plastic wrap and refrigerate.

When you are ready to assemble the salads, set out 4 dinner plates. Place a ring mold on each plate and fill it with salad. Using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. Refrigerate the salads for 1 hour.


4 boneless chicken breasts, approximately 6 ounces each
1 tablespoon basil oil (for garnish, optional)
1 tablespoon chile oil (for garnish, optional)

Grill the breasts until just done, about 5 minutes per side. May be sautéed, if you wish. Keep warm.

To unmold the salads, hold down the top of the salad with one hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn’t move easily.

Slice the warm chicken and place on top of the salads in a grid fashion, 2 pieces one way, 2 the other, and so on. Drizzle the plate with the basil and chile oils, if desired. Serve immediately. Serves 4.