Cobb Salad

By Sunset
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1 pound sliced bacon (see notes), coarsely chopped

1/3 cup extra-virgin olive oil

1/4 cup tarragon-flavor vinegar

1 tablespoon Dijon mustard

1 tablespoon minced shallot

About 1/2 teaspoon fresh-ground pepper

About 1/4 teaspoon salt

1 quart lightly packed watercress sprigs (4 oz.), rinsed and crisped

5 quarts finely shredded lettuce (use half butter lettuce and half iceberg or all iceberg)

2 firm-ripe tomatoes (2/3 lb. total), rinsed, cored, and chopped

1 1/2 cups thinly sliced skinned cooked chicken (7 oz.; see notes)

2/3 cup crumbled blue cheese (3 oz.; see notes)

2 hard-cooked large eggs, shelled and chopped

1 firm-ripe avocado (1/2 lb.), halved, pitted, peeled, and thinly sliced crosswise

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