Summer Salad with Mustard Vinaigrette

By danyell923

Ingredients

• 1 large egg yolk
• 2 tablespoons Dijon mustard
• 3 tablespoons plus 1 teaspoon balsamic vinegar
• 1 large garlic clove, minced
• 1 small shallot, minced
• 1 cup canola oil
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Pepper
• 12 breakfast radishes
• 12 ounces Castelfranco or 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
• 1 ounce baby arugula (2 cups)
• Kosher salt
• Pepper
• Mixed herbs, such as basil and chervil, for garnish

Details

Servings 4
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

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.