Dana Treat – Treat Yourself

Shaved Spring Vegetable Salad

Posted May 31, 2011

Shaved Spring Vegetable Salad
Inspired by Ethan Stowell
Serves 3-4

For the dressing
1 large egg yolk
2 tbsp. water
1 tbsp. Dijon mustard
Pinch of kosher salt
¼ cup champagne vinegar
1 cup canola oil

For the salad
10 stalks asparagus, ends trimmed, thinly sliced on a diagonal
1 head frisée, any brown ends discarded, cut or torn into bite size pieces
1 head endive, thinly sliced
1 fennel bulb, bruised parts peeled, cut in half, cored, and thinly sliced
1 medium avocado, cut into 1″ pieces
1 cup herbs, such as mint, tarragon, chives, and dill
Chive blossoms as a garnish, optional

For the dressing
Put the egg yolk, water, mustard, salt, and vinegar in the bowl of a food processor fitted with the metal blade.  Turn on to blend, then pour the oil in through the feed tube.  Process until the dressing is emulsified.  Taste and add more salt if necessary.

For the salad
Put all the vegetables in a large bowl.  Toss with just a bit of dressing, adding more as necessary.

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