Chopped Vegetable Salad

• 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

1. In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper.
2. Pulse the mixture together briefly.
3. Then add the vinegar a little at a time.
4. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion.
5. At this point, the dressing can be refrigerated for up to 1 week.
6. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.
7. Put the remaining salad ingredients in a large bowl and toss with the dressing.

water, salt, freshly ground black pepper, red wine vinegar, olive oil, chili sauce, watercress leaves, bacon, carrot, bibb lettuce

Taken from www.foodnetwork.com/recipes/chopped-vegetable-salad.html (may not work)