Food Recipes Salads Summer Salad with Mustard Vinaigrette 4.0 (5) 8 Reviews Thomas Keller is a huge fan of spontaneous salads and invariably tops them with this creamy vinaigrette. It's inspired by his time at La Rive Restaurant in Catskill, New York; he's been making some version of it for more than 30 years. The salad itself changes constantly, based on what's in the French Laundry garden or at the market; make it with the best fresh vegetables you can get. If you don't want to eat raw egg, the dressing is easily made without the yolk. Slideshow: More Summer Salads By Thomas Keller Thomas Keller Thomas Keller is the chef of three-Michelin-starred restaurants The French Laundry and Per Se. He's won James Beard Awards for Outstanding Restaurateur, Outstanding Chef, Outstanding Restaurant, Best New Restaurant, Outstanding Service, and Who's Who of Food & Beverage in America, among others including the Maîtres Cuisiniers de France Medal of Honor. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © David Malosh Total Time: 40 mins Yield: 4 (Makes 1 3/4 cups vinaigrette) Cook Mode (Keep screen awake) Ingredients 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 SALAD 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 Directions 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. Originally appeared: July 2016 Rate It Print