Chopped Salad, American-style!

This salad dates back aways, but while it may be historic, it is really delicious. If you don't have the time or interest in this dressing, we have substituted a Honey-Lemon yogurt dressing.

Ingredients:

• 1 bell pepper, diced
• 1 pint of cherry tomatoes, halved or 1 or 2 large tomatoes, diced
• 1 cucumber, diced
• 2 Romaine lettuces, or 4 little Boston or butter lettuces, sliced thin
• 1 cup of black olives, sliced thin
• 1 cup baby carrots, sliced thin
• 1 cup celery, sliced thin
• 1 handfuls of mixed fresh herbs (parsley, basil, chives, mint)
• 2 teaspoons English mustard
• 3 tablespoons white wine vinegar
• 8 tablespoons extra virgin olive oil
• sea salt and freshly ground black pepper

Steps:

1. Wash the salad ingredients and drain, then get a large chopping board and a chef’s knife, and get ready to chop!
2. It is important to dice the tomatoes, pepper, cucumber into 1/2 inch pieces, as this will help to bind with the dressing when you come back to mix it in.
3. With the greens, just make sure you chop them all into 1/2 inch strips.
4. Make a well in the center of the veggies.
5. Add the mustard, vinegar, and oil - mix well. Season with salt and pepper. Now fuss with the flavor, remember you don't get time to let this stand, it must be flavorful from the get-go.
6. Toss the salad well and bring to the table to a choruses of "Hurrahs".

Serves 6.