Eric Korsh'S Farm Lettuces Salad With Dill Vinaigrette

1. 1

   Cook the egg in abundant boiling water for 7 minutes and 15 seconds, for barely set yolks and fully set whites. Rinse and peel in cold water to stop it from cooking futher.

2. 2

   Blend egg, dill, Dijon, and Champagne vinegar until smooth. Note: For a lighter-colored dressing with more bits of green in it, you can pulse in the herbs toward the end-this is especially good to do if substituting more strongly flavored herbs like chives for the dill.

3. 3

   Mix canola oil and olive oil and slowly, with the blender running, drizzle oil mixture in until emulsified. Season with salt and pepper to taste.

4. 4

   Any leftover dressing will keep in the fridge for 3 to 4 days, though the color and fresh herb flavor may fade slightly after a day.

5. 5

   In choosing the lettuces, the salad should be bright and fresh. The leaves should be light, but stout enough to hold the other ingredients. Use red oak, green oak, and/or butter lettuce.

6. 6

   Just before serving, toss the lettuce with dressing to taste (it should be just enough to lightly coat the leaves), plus feta, scallions, and chives.

* Per serving · 4 servings · Values may vary.