Summer Salad with Mustard Vinaigrette
A fresh and beautiful Summer Salad from Chef Thomas Keller of The French Laundry restaurant. The mustard vinaigrette is divine!
Servings 6 Servings
Calories 557kcal
Ingredients
For the Dressing
- 1 large egg yolk
- 2 tablespoons Dijon mustard
- 3 tablespoons plus 1 tsp balsamic vinegar
- 1 large garlic clove minced
- 1 small shallot minced
- 2 tablespoons water
- 1 cup canola oil
- ½ cup extra-virgin olive oil
- Kosher salt
- pepper
For the Salad
- 12 radishes
- 12 ounces radicchio leaves torn into large pieces
- 8 ounces small tomatoes quartered
- 1 small red endive leaves separated
- 5 ounces baby zucchini halved
- 4 ounces sugar snap peas trimmed and halved if large
- 3 ounces baby carrots halved lengthwise
- 1 Persian cucumber thinly sliced
- 8 thin asparagus spears cut into 3-inch pieces
- 2 cups baby arugula
- Kosher salt
- Pepper
- mixed herbs such as basil and chervil, for garnish
Instructions
Make the Vinaigrette
- In a food processor, combine the first 5 ingredients with 2 tablespoons of water.
- With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another 1 to 2 tablespoons of water. Season with salt and pepper.
Make the Salad
- In a bowl, toss all of the ingredients except the herbs. Season with salt and pepper. Toss with 1/4 cup of the vinaigrette.
- Garnish with herbs and serve with more dressing on the side; reserve the remaining dressing for another salad.
Notes
If you prefer, you can eliminate the raw egg or substitute it with a pasteurized egg product.
Since this does have raw egg, the shelf life is short. The vinegar and salt will offer some preservation but this dressing should be used within 5-7 days after making.
Nutrition
Serving: 1Serving | Calories: 557kcal | Protein: 4g | Fat: 56g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 672mg | Fiber: 4g | Sugar: 5g