Chef's Salad with Spinach, Chicken, and Gouda | America's Test Kitchen

Ingredients

• 1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)
• 1/8 teaspoon table salt
• 1 1/2 tablespoons extra-virgin olive oil
• 6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1 teaspoon minced garlic (1 medium garlic clove)
• 2 teaspoons Dijon mustard
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 large bunches flat-leaf spinach (about 14 ounces each), stemmed, washed, and dried (about 3 quarts loosely packed)
• 1 small head radicchio (about 6 ounces), leaves separated and cut into 1/2-inch strips (about 3 cups loosely packed)
• 1 Belgian endive (medium, about 5 ounces), halved, cored and cut crosswise into 1/2-inch strips (about 1 cup loosely packed)
• 1/2 cup fresh basil leaves, torn into bite-sized pieces
• 1/2 medium red onion, sliced very thin (about 3/4 cup)
• 2 medium avocados, halved, pitted, and cut into 1/2-inch cubes
• 8 ounces deli chicken breast, sliced ¼ inch thick and cut into 2-inch-long matchsticks
• 8 ounces Gouda cheese (regular or smoked), sliced ¼ inch thick and cut into 2-inch-long matchsticks
• 8 ounces thick-cut bacon (about 8 slices), cut into 1/4-inch strips, fried in medium skillet over medium heat until crisp, and drained on paper towels