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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 

July 2016

Gallery

Credit: © David Malosh

Recipe Summary test

total:
40 mins
Yield:
4 (Makes 1 3/4 cups vinaigrette)
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Ingredients

VINAIGRETTE
SALAD

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.

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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.

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