Ingredients
VINAIGRETTE
- 1 large egg yolk
- 3 tablespoons Dijon or whole grain mustard
- 3 tablespoons plus 1 teaspoon unfiltered apple cider vinegar
- 1 large garlic clove (minced)
- 1 small shallot (minced)
- 1 cup canola oil
- 1/2 cup extra-virgin olive oil
- Sea salt
- Freshly ground pepper
SALAD
- Coarse sea salt
- Pepper
- 1/2 cup lightly packed (Italian or flat leaf parsley, chopped)
- 2 tablespoons fresh thyme (rosemary, or oregano, coarsely chopped)
- 4 cups baby kale (mustard greens, Belgian or curly endive, chopped)
- 6 cups lightly packed arugula or spinach (4 ounces)
- 1/2 cup thinly sliced scallions
Instructions
- In a blender 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.
- In a large bowl, combine all the greens (endive, arugula, kale, etc.) and scallions with 1 cup of the dressing. Season with salt and pepper and toss to coat. Transfer the salad to a platter, top with the fresh herbs and serve with the remaining dressing at the table.