Ingredients
The following ingredients have 6 Servings
- 1 large egg yolk
- 2 tablespoons Dijon mustard
- 3 Tbsp plus 1 tsp balsamic vinegar
- 1 large garlic clove (minced)
- 1 small shallot (minced)
- 2 Tbsp water
- 1 cup canola oil
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 12 breakfast radishes
- 12 ounces 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)
Instruction
- 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.
