Chasen'S Chopped Salad - cooking recipe

Ingredients

1 1/2 cups iceberg lettuce, chopped
1 1/2 cups romaine lettuce, chopped
1 1/2 cups radicchio, chopped
1/3 cup hearts of palm, drained and diced
1/3 cup cucumber, peeled and diced
1/3 cup canned artichoke heart, drained and halved
1 1/2 cups garbanzo beans, drained
1 medium tomatoes, cut into 8 wedges
1 hard-boiled egg, finely chopped
2 tablespoons fresh chives, minced
FRENCH DRESSING
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry eanglish mustard
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup vegetable oil
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 garlic clove, finely chopped
1/4 teaspoon Tabasco sauce
1/8 teaspoon white pepper

Preparation

Start with the dressing, in a jar dissiove the sugar, salt, pepper and English mustard in vinegar.
Add oils, lemon juce, Worcestershire, garlic, Tobasco and white pepper.
Cover and shake vigorously, chill until needed.
For the Salad.
Toss together the lettuces, hearts of palm, cucumber, artichokes and garbanzo beans in a large bowl,.
Add tomatoes and some dressing, to taste, and toss gently to combine.
Spoon salad onto four individual salad plates.
Garnish each serving with chopped hard-cooked egg and a sprinkle of chive.