Big Chopped Salad with Vinaigrette

• 1 big head of romaine lettuce
• 1 bunch of arugula
• 1 bunch of watercress
• 2 medium cucumbers or 1 English (seedless) cucumber
• 1 bunch of radishes
• 2 yellow or red bell peppers
• 1 small sweet onion, such as Vidalia
• 2 carrots
• 2 celery stalks
• 1 cup extra virgin olive oil
• 1/3 cup good-quality vinegar, more or less
• 1 shallot, minced
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper

1. Roughly chop the greens and put them in a big bowl.
2. Peel the cucumber, then cut it in half lengthwise; seed if necessary and chop into 1/2-inch dice.
3. Trim the radishes and chop into 1/2-inch dice.
4. Seed and core the peppers and chop into 1/2-inch dice.
5. Peel and mince the onion.
6. Chop the carrots into 1/2-inch dice.
7. Chop the celery into 1/2-inch dice.
8. Toss all the vegetables with the greens.
9. Combine the oil, vinegar, shallot, and mustard and beat with a fork or wire whisk, or emulsify in a blender or with an immersion blender.
10. Season with salt and pepper, then taste and adjust the seasoning as necessary.
11. Just before serving, toss the salad with the dressing.

arugula, watercress, cucumbers, radishes, red bell peppers, sweet onion, carrots, celery stalks, extra virgin olive oil, vinegar, shallot, mustard, salt

Taken from www.epicurious.com/recipes/food/views/big-chopped-salad-with-vinaigrette-386582 (may not work)