How to cheat just a little to get perfectly emulsified, bright, balanced, creamy vinaigrette—without dairy or mayo or magic. This version of the salad has followed Chef Eric Korsh through 6 years and 3 restaurants. But he's done variations of the dressing with other herbs like chervil or chives, and on other salads like barely-cooked Ruby Red shrimp and raw celery root. This template would also make for an excellent potato salad, chicken salad, or wedge—anywhere that you might think you need to involve a thick, mayo-based dressing, but would rather not this time. Adapted from Chef Eric Korsh and North End Grill. —Genius Recipes
(25 grams) picked dill fronds (from about 1/2 bunch)
plus 1 teaspoon (19 grams) Dijon mustard
3 1/2 tablespoons
(50 grams) Champagne or white wine vinegar
neutral oil, like canola or grapeseed
Salt and freshly ground pepper, to taste
Farm Lettuces Salad
Lettuces of your choice (see note below)—enough for about 6 cups torn, washed and spun dry
crumbled fresh sheep's milk feta
scallions, thinly sliced
chives cut into 1-inch lengths
In This Recipe
Cook the egg in abundant boiling water for 7 minutes and 15 seconds, for barely set yolks and fully set whites. Rinse and peel in cold water to stop it from cooking futher.
Blend egg, dill, Dijon, and Champagne vinegar until smooth. Note: For a lighter-colored dressing with more bits of green in it, you can pulse in the herbs toward the end—this is especially good to do if substituting more strongly flavored herbs like chives for the dill.
Mix canola oil and olive oil and slowly, with the blender running, drizzle oil mixture in until emulsified. Season with salt and pepper to taste.
Any leftover dressing will keep in the fridge for 3 to 4 days, though the color and fresh herb flavor may fade slightly after a day.
Farm Lettuces Salad
In choosing the lettuces, the salad should be bright and fresh. The leaves should be light, but stout enough to hold the other ingredients. Use red oak, green oak, and/or butter lettuce.
Just before serving, toss the lettuce with dressing to taste (it should be just enough to lightly coat the leaves), plus feta, scallions, and chives.