Summer Salad with Mustard Vinaigrette

• 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.

egg yolk, mustard, balsamic vinegar, garlic, shallot, canola oil, extravirgin olive oil, kosher salt, pepper, radishes, radicchio, tomatoes, red endive, baby zucchini, sugar snap peas, baby carrots, cucumber, baby arugula, kosher salt, pepper, mixed herbs

Taken from www.foodandwine.com/recipes/summer-salad-mustard-vinaigrette (may not work)