How to Make It
Preheat the oven to 425°. Arrange the bacon slices on a rack set over a rimmed baking sheet. Bake for 15 to 20 minutes, until browned and crisp. Blot the bacon, then crumble or coarsely chop it. Peel the eggs and halve them. Separate the whites from the yolks and separately press them through a coarse sieve.
In a large serving bowl, gently toss the romaine with the frisée, Bibb lettuce and watercress. Arrange the remaining ingredients in decorative rows over the greens in the following order: avocados, chicken, tomatoes, sieved egg white, sieved egg yolk, bacon, chives and Roquefort.
In a blender, combine the shallot, garlic, mustard, Worcestershire, lemon juice, vinegar and olive oil and blend until smooth. With the machine on, gradually drizzle in the canola oil until the dressing is emulsified. Season with the salt and pepper. Serve the salad and pass the dressing in a gravy boat.