Not-Your-Mother'S-Waldorf Salad

1. 1

   For dressing:

2. 2

   Combine 1 large egg yolk with 1 1/2 tsp. prepared Dijon mustard and 1/4 cup Champagne vinegar in food processor with steel blade. Season to taste with salt and freshly ground black pepper. With machine running, slowly pour 1 cup of vegetable, canola or olive oil into feed tube to incorporate oil. Store covered and refrigerated until ready to use (makes 1 1/2 cups).

3. 3

   To assemble salad:

4. 4

   Toss chilled butter lettuce with enough Champagne vinegar dressing to coat leaves but not oversaturate. Divide dressed lettuce between 4 chilled salad plates. Fan each quarter of sliced apple on top of lettuce. Top with equal portions of shredded celery root. Place 2 oz. whole portions of smoked fish over shredded celery root. Sprinkle each plate with toasted pecan pieces. Serve immediately.

* Per serving · 4 servings · Values may vary.