Luggage Room Chopped Salad

• Champagne vinaigarette
• 1/4 teaspoon yellow mustard
• 1 egg yolk
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons Champagne vinegar
• Salt and cracked pepper
• In a bowl, whisk together the mustard and egg yolk. Whisk in the vinegar, then the olive oil in a slow drizzle. Taste, seasoning with salt and pepper and adjusting the flavorings if desired. This makes a scant one-half cup dressing. The dressing will keep, covered and chilled, up to 3 days.
• Chopped salad
• 2 cups chopped romaine and iceberg lettuce, cut into 1/8-inch-thick strips
• 1/4 cup chopped white cheddar
• 1/4 cup diced pepperoni, cut into 1/2-inch dice
• 1/4 cup diced cucumber, cut into 1/2-inch dice
• 1 tablespoon green brined olives (such as picholine)
• 1 tablespoon black oil-cured olives (such as beldi)
• 1 tablespoon golden raisins
• 1 tablespoon pistachios
• Champagne vinaigrette, divided
• 2 tablespoons julienned fresh basil
• Fresh cracked pepper, to taste

1. In a large bowl, toss the lettuces with the cheddar, pepperoni, cucumber, olives, raisins and pistachios. Toss with 4 tablespoons vinaigrette, then continue to add a little more until the salad is coated to taste; you may not use all the vinaigrette. Transfer to a chilled plate and garnish with basil and cracked pepper.

vinaigarette, yellow mustard, egg yolk, extravirgin olive oil, vinegar, salt, egg yolk, salad, white cheddar, pepperoni, cucumber, green brined olives, black oil, golden raisins, pistachios, vinaigrette, fresh basil, cracked pepper

Taken from www.epicurious.com/recipes/member/views/luggage-room-chopped-salad-52355551 (may not work)