Chef's Salad with Spinach, Chicken, and Gouda

americastestkitchen.com

Sue

subheading: Garlic Croutons:

1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)

⅛ teaspoon table salt

1 ½ tablespoons extra-virgin olive oil

6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)

subheading: Vinaigrette:

6 tablespoons extra-virgin olive oil

3 tablespoons sherry vinegar

1 teaspoon minced garlic (1 medium garlic clove)

2 teaspoons Dijon mustard

¼ teaspoon table salt

⅛ teaspoon ground black pepper

subheading: Salad:

2 large bunches flat-leaf spinach (about 14 ounces each), stemmed, washed, and dried (about 3 quarts loosely packed)

1 small head radicchio (about 6 ounces), leaves separated and cut into ½-inch strips (about 3 cups loosely packed)

1 Belgian endive (medium, about 5 ounces), halved, cored and cut crosswise into ½-inch strips (about 1 cup loosely packed)

½ cup fresh basil leaves, torn into bite-sized pieces

½ medium red onion, sliced very thin (about ¾ cup)

2 medium avocados, halved, pitted, and cut into ½-inch cubes

8 ounces deli chicken breast, sliced ¼ inch thick and cut into 2-inch-long matchsticks

8 ounces Gouda cheese (regular or smoked), sliced ¼ inch thick and cut into 2-inch-long matchsticks

8 ounces thick-cut bacon (about 8 slices), cut into ¼-inch strips, fried in medium skillet over medium heat until crisp, and drained on paper towels

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