Ingredients
Scale
VINAIGRETTE
- 1 large egg yolk
- 4 tablespoons Dijon or whole grain mustard (plus more to taste)
- 2 tablespoons unfiltered apple cider vinegar (plus more to taste)
- 1 tablespoon and 1 teaspoon sherry or white wine vinegar
- 1 large garlic clove (minced)
- 1 small shallot (minced)
- 1 cup canola oil
- ½ cup extra-virgin olive oil
- Sea salt
- Freshly ground pepper
SALAD
- 6 breakfast radishes (thinly sliced)
- 4 cups of loosely baby arugula
- 1 stalk of celery with leaves (diced)
- 1 cup of fresh sweet peas
- 2 small yukon gold potatoes (thinly sliced, roasted until golden brown)
- 2 small carrots (peeled and julienned)
- optional 1 can albacore tuna, packed in olive oil
- Sea salt
- Pepper
- Mixed herbs (basil, oregano, parsley, chervil, for garnish)
Instructions
- In a blender food processor, combine the first 6 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. For a more pungent dressing, add more vinegar, by the teaspoon. Season with salt and pepper.
- In a bowl, toss all of the ingredients except the herbs. If using, add flaked tuna on top. Season with salt and pepper. Drizzle salad with 1/4 cup of the vinaigrette. Garnish with herbs and serve with more dressing on the side. Keep the rest of the dressing for another salad or as a dip for crudités.
Notes
I use significantly more mustard and vinegar than the original recipe. I love the tang and bite of mustard, and once the dressing is emulsified, not before, I’ll add a couple more tablespoons of vinegar. I love a vinegary, sharp dressing, and for me more vinegar and more mustard make this much better.
Adapted from Chef Thomas Keller
- Prep Time: 5 minutes
- Cook Time: 10 minutes