Hi Sue,

I don't have the exact recipe you're looking for, but Ruth's Chris Steak House Chopped Salad
Developed by owner Ruth Fertel

A mix of julienne:
iceberg lettuce
spinach
radicchio

Tossed with:
red onion
mushrooms
green olives
bacon
eggs
hearts of palm
croutons
blue cheese
lemon basil dressing

topped with:
cherry tomatoes
crispy fried red onions

I'm not claiming either of these are the correct Lemon Basil Dressing recipe but I'm including them as a good starting point for experimenting.

Lemon-Basil Dressing
rec.food.recipes/Candie Yoder (1999)

2 tablespoons Pommery mustard
Freshly squeezed juice of 1 lemon
6 tablespoons extra-virgin olive oil
16 basil leaves, very thinly sliced (save 12 whole basil leaves for a salad
garnish)
Coarse salt, to taste
Freshly ground pepper, to taste

Combine in a small jar; cover, and shake well. For a creamier texture, mix
in a blender.

Tomatoes with Lemon-Basil Dressing
Typed and posted by teri Chesser 3/98

3 large tomatoes, 1 1/2 pounds
Peel and juice from 2 lemons
1/4 cup vegetable oil
1 1/4 tsp granulated sugar
1/2 tsp dried basil leaves
Basil leaves; optional

Slice tomatoes crosswise; arrange on serving platter; coarsely grate the lemons to measure 2 tablespoons peel; sprinkle over tomatoes. Squeeze lemons to measure 3 tablespoons juice, combine in small bowl with oil, sugar and basil. Pour dressing over tomatoes and garnish with basil sprigs, if desired. Makes 4 servings.