Summer Salad with Mustard Vinaigrette

Thomas Keller is a huge fan of spontaneous salads and invariably tops them with this creamy vinaigrette. It's inspired by his time at La Rive Restaurant in Catskill, New York; he's been making some version of it for more than 30 years. The salad itself changes constantly, based on what's in the French Laundry garden or at the market; make it with the best fresh vegetables you can get. If you don't want to eat raw egg, the dressing is easily made without the yolk.

  • Total Time:
  • Servings:  4 (Makes 1 3/4 cups vinaigrette)

Ingredients

vinaigrette
  • 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
salad
  • 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

How to make this recipe

  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.

  2. 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.

Contributed By Photo © David Malosh Published July 2016

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1077327 recipes/summer-salad-mustard-vinaigrette 2016-06-10T13:05:32+00:00 Thomas Keller fast|vegetarian|4 july-2016 recipes,summer-salad-mustard-vinaigrette 1077327

Aggregate Rating value: 4

Review Count: 4

Worst Rating: 0

Best Rating: 5

Author Name: Edubzluvsfood

Review Body: The ratio of oil to vinegar is way off so adjust when making. Following the recipe yields a very oily dressing. 

Date Published: 2016-06-19

Author Name: AverageAJ

Review Body: Low carb dressing! Love it.. Thanks for the recipe

Review Rating: 4

Date Published: 2016-06-29

Author Name: pumpkinpie

Review Body: I can't wait to try this recipe but will the taste be different if I use a food processor? Thanks so much.

Date Published: 2016-06-29

Author Name: Haowen

Review Body: I actually don't like viniagrette salad dressing but this one is really fantatic to try! Gonna make soon and let you know how it went for me.

Review Rating: 5

Date Published: 2016-06-29

Author Name: Conoxone

Review Body: My kids love it! The only way they eat salad is through this amazing vinaigrette dressing. I just love how you make this simple and easy to follow recipe! Greatly appreciated.

Review Rating: 4

Date Published: 2016-06-29

Author Name: Eliza86

Review Body: Turned out delicious!! Very easy to make, and dressing is a winner.

Date Published: 2017-03-21

Author Name: gullahgal

Review Body: Is there no concern about using raw egg in this recipe?

Date Published: 2016-08-03

Author Name: DerpyNarwhalz

Review Body: Can I use any kind of mustard?

Review Rating: 3

Date Published: 2016-06-29

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