Green Salad with Radishes and Creamy Mustard Dressing
A fresh and crisp green salad featuring tender lettuce leaves and crunchy radishes, topped with a rich, creamy dressing made from egg yolks and Dijon mustard. The homemade dressing gives this classic salad an elegant twist.
Ingredients
- •3 whole large eggs
- •2 teaspoons Dijon mustard
- •2 teaspoons red-wine vinegar
- •1 tablespoon fresh lemon juice
- •½ teaspoon kosher salt
- •1 pinch black pepper
- •¾ cup extra-virgin olive oil
- •8 cups lettuce
- •6 whole red radishes
- •
Cooking Instructions
- 1.
In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
15 min
- 2.
Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
10 min
- 3.
Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.
5 min
