Summer Salad with Mustard Vinaigrette Recipe

Name: Summer Salad with Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg yolk; 2 tablespoons Dijon mustard; 3 tablespoons plus 1 teaspoon balsamic vinegar; 1 large garlic clove, minced; 1 small shallot, minced; 1 cup canola oil; 1/2 cup extra-virgin olive oil; Kosher salt; Pepper; 12 breakfast radishes; 12 ounces Castelfranco or 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

Servings: persons

1 large egg yolk
2 tablespoons Dijon mustard
3 tablespoons plus 1 teaspoon balsamic vinegar
1 large garlic clove, minced
1 small shallot, minced
1 cup canola oil
1/2 cup extra-virgin olive oil
Kosher salt
Pepper
12 breakfast radishes
12 ounces Castelfranco or 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

1
Make the vinaigrette In a food processor, combine the first 5 ingredients with 2 tablespoons of water.
2
With the machine on, drizzle in both oils until incorporated.
3
For a thinner vinaigrette, stir in another 1 to 2 tablespoons of water.
4
Season with salt and pepper.
5
Make the salad In a bowl, toss all of the ingredients except the herbs.
6
Season with salt and pepper.
7
Toss with 1/4 cup of the vinaigrette.
8
Garnish with herbs and serve with more dressing on the side; reserve the remaining dressing for another salad.

1054

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 large egg yolk, 2 tablespoons Dijon mustard, 3 tablespoons plus 1 teaspoon balsamic vinegar, 1 large garlic clove, minced, and more.

Yes, Summer Salad with Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Salad with Mustard Vinaigrette

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