Ingredients
Champagne vinaigarette
1/4 teaspoon yellow mustard
1 egg yolk
5 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar
Salt and cracked pepper
In a bowl, whisk together the mustard and egg yolk. Whisk in the vinegar, then the olive oil in a slow drizzle. Taste, seasoning with salt and pepper and adjusting the flavorings if desired. This makes a scant one-half cup dressing. The dressing will keep, covered and chilled, up to 3 days.
Chopped salad
2 cups chopped romaine and iceberg lettuce, cut into 1/8-inch-thick strips
1/4 cup chopped white cheddar
1/4 cup diced pepperoni, cut into ½-inch dice
1/4 cup diced cucumber, cut into ½-inch dice
1 tablespoon green brined olives (such as picholine)
1 tablespoon black oil-cured olives (such as beldi)
1 tablespoon golden raisins
1 tablespoon pistachios
Champagne vinaigrette, divided
2 tablespoons julienned fresh basil
Fresh cracked pepper, to taste
Preparation
In a large bowl, toss the lettuces with the cheddar, pepperoni, cucumber, olives, raisins and pistachios. Toss with 4 tablespoons vinaigrette, then continue to add a little more until the salad is coated to taste; you may not use all the vinaigrette. Transfer to a chilled plate and garnish with basil and cracked pepper.
