Recipe: The Corvette Diner Hot Rod Chopped Salad

Hot Rod Chopped Salad-Diner Recipes
Source: The Corvette Diner, San Diego, California
rec.food.recipes/Chris or Fran Twidt (2000)

2 heads iceberg or romaine lettuce, thinly sliced
3/4 cup chopped pitted Kalamata olives
1 grilled chicken breast half, chopped
1/2 cup chopped pepperoni
3 Roma tomatoes, peeled, seeded, and chopped
1/2 cup shredded fresh basil
1 cup grated mozzarella cheese
1 cup Dijon Vinaigrette (recipe follows)
1 red bell pepper cored, seeded and cut into matchsticks for garnish

In a large bowl, toss all together and garnish with red pepper sticks.

Dijon Vinaigrette
1 egg yolk
3 tbsp. Dijon mustard
1/2 tbsp. honey
1/2 cup red wine vinegar
1 1/2 tbsp. Worcestershire sauce
1/4 tsp salt
1/2 tsp pepper
1 1/2 cups olive oil

In a blender, blend all ingredients except olive oil. With the blender running, pour olive oil in, in a thin steady stream until emulsified. Makes about 2 cups