Chopped Vegetable Salad

4 to 6 servings
  • For the dressing:
  • 1/2 teaspoon dry English mustard dissolved in 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/3 cup pure olive oil
  • 2 tablespoons prepared chili sauce
  • 2 tablespoons finely chopped watercress leaves
  • 2 tablespoons chopped cooked bacon
  • 1/2 cup each diced carrot, celery, fresh-cooked beets, red peppers, yellow peppers, cucumbers, and tomatoes
  • 1 small Bibb lettuce, washed, dried, and torn into bite-size pieces
  • 1 1/2 cups shredded iceberg lettuce
  • In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.

  • Put the remaining salad ingredients in a large bowl and toss with the dressing.

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