Step 1

Spread the chopped lettuce and watercress in the bottom of a wooden salad bowl or a large platter.

Step 2

Arrange the tomatoes, chicken, bacon, eggs, avocado, blue cheese, in rows across the top of the lettuce. Sprinkle chives over the top and add a few good turns of black pepper.

Step 3

In the bowl of a food processor, or blender, combine the vinegar, water, Worchestershire sauce, mustard, lemon juice, pepper, salt and garlic. Process or blend the ingredients.

Step 4

With the food processor or blender running, add the olive and canola oils in a slow, steady stream, so they make an emulsion.

Step 5

Toss the salad with approximately 3/4 to 1 cup (180 - 250ml) of the dressing. Leftover dressing can be kept in the refrigerator for up to one week.