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. Slideshow:  More Summer Salads 

Summer Salad with Mustard Vinaigrette
Photo: © David Malosh
Total Time:
40 mins
4 (Makes 1 3/4 cups 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


  • 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


Make the vinaigrette

  1. 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

  1. 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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