Vegetables Summer Salad with Mustard Vinaigrette 4.0 (5) 8 Reviews 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. Slideshow: More Summer Salads By Thomas Keller Updated on July 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Total Time: 40 mins Yield: 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 Directions 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. Rate it Print