While this salad comes together quickly, preparation is key to the final presentation. Finely chop the iceberg lettuce into 1/4-inch pieces, then roughly chop the chicory and watercress—the smaller, uniform lettuce provides the base while the chicory and watercress add texture and slight bitterness. Dice the cooked turkey into 1/2-inch cubes and set aside. Hard-boil the eggs if not already done, then finely chop them. Cut the tomatoes into bite-sized pieces and dice the avocado just before assembly to prevent browning. Crumble the cooked bacon into bite-sized pieces. I recommend prepping everything except the avocado ahead of time, then cutting the avocado only moments before tossing the salad to maintain its fresh texture and appearance.

In a large bowl, combine the finely chopped iceberg lettuce, chicory, and watercress, tossing gently to distribute the greens evenly. This mixed green base provides different textures and flavors—the iceberg adds crisp sweetness, while the chicory and watercress bring subtle bitterness that balances the rich dressing. The foundation should be light and airy, not packed down.

This is where the Brown Derby becomes visually stunning—arrange the prepared components in distinct, colorful rows over the greens rather than mixing them in. Create separate lines of turkey, tomatoes, avocado, blue cheese, bacon, and hard-boiled eggs across the top of the salad. Scatter the chopped chives over everything. This traditional presentation not only looks elegant but allows diners to control the ratio of ingredients in each bite. I like to keep the components slightly separated so the colors pop visually before tossing.

In a separate bowl or jar, combine the water, red vinegar, lemon juice, Worcestershire sauce, minced garlic, salt, sugar, pepper, and mustard powder. Whisk these ingredients together to combine the flavors and dissolve the dry ingredients. This acidic base is essential for emulsifying with the oils. Slowly drizzle in the vegetable oil while whisking constantly, then add the olive oil in the same manner. The key to a proper emulsion is adding the oil gradually while whisking—this breaks the oil into tiny droplets suspended in the vinegar mixture, creating a creamy, cohesive dressing rather than a separated, oily one. I always use Lea & Perrins Worcestershire for its authentic depth, and freshly minced garlic rather than jarred makes a noticeable difference in the dressing's brightness.

Pour the dressing over the arranged salad, starting with about three-quarters of it. Gently toss the salad with two large forks or spoons, lifting the greens from the bottom and folding them over the toppings so everything is lightly coated. Add more dressing as needed—you want everything moistened but not drowning. Finish with a light sprinkle of smoked paprika across the top for a subtle depth and color contrast. Serve immediately on chilled plates to maintain the crisp texture of the lettuce and the freshness of all components.