Dressing:
½ cup mayonnaise
¼ cup sour cream
1 tablespoon white wine vinegar
1 teaspoon fresh lemon juice
½ teaspoon anchovy paste
1 tablespoon finely chopped fresh parsley
1 green onion, chopped (green and white parts)
Salt and pepper, to taste (coarsely ground if available)
Salad:
6 cups romaine lettuce, chopped
12 thick bacon slices, cooked until crispy, drained & chopped
4 chicken breasts, cooked and cut into 1/2-inch pieces
2 large tomatoes, seeded and cut into ½ -inch pieces
1 medium avocado, cut into ¼-inch pieces
2 green onions, both white and green parts, chopped
3 hard-cooked eggs, chopped
4 ounces Roquefort cheese, or best blue cheese available, crumbled
