Recipe courtesy of Michael Lomonaco

Chopped Vegetable Salad

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  • Level: Easy
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. 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.
  2. Put the remaining salad ingredients in a large bowl and toss with the dressing.

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