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1
Remove the tough outer leaves of the romaine.
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2
Trim the root and core and separate the leaves.
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3
Tear the larger leaves in half.
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4
Clean by submerging in cold water.
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5
Spin dry, and chill in the refrigerator.
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6
Place the egg yolk in a stainless steel bowl.
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7
Slowly pour 1/4 cup of the oil in the bowl, drop by drop, whisking all the time.
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8
Continue in this manner as the mixture thickens.
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9
Once the mayonnaise has emulsified, whisk in another 1/4 cup oil in a slow, steady stream.
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10
Puree 1 cup parsley leaves, the watercress, tarragon, and minced chives in a blender with the garlic, anchovies, lemon juice, and remaining 1/2 cup oil.
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11
Whisk the herb puree, vinegar, 2 teaspoons salt, and 1/2 teaspoon pepper into the mayonnaise.
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12
If the dressing seems too thick, thin it with a little water.
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13
Taste for balance and seasoning.
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14
Cut each avocado in half lengthwise, remove the pit, and peel.
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15
Slice into long wedges.
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16
Taste the cucumbers and peel and seed them if necessary.
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17
Cut the cucumbers in half lengthwise, and cut them on the diagonal into 1/4-inch-thick slices.
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18
Season the avocado and cucumber generously with salt and pepper.
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19
Place the romaine in a large salad bowl, and toss with 1 cup dressing, 1/4 teaspoon salt, and some more black pepper.
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20
Gently toss in the avocado and cucumber.
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21
Arrange on a large chilled platter, and scatter the remaining 1/4 cup parsley leaves and the snipped chives over the top.
