Spring Bistro Salad


1 large egg yolk

1 tablespoon Dijon mustard

¾ teaspoon PEPPERED SALT, plus extra for finishing

3 tablespoons white wine or champagne vinegar

3/4 cup grapeseed or vegetable oil

¼ cup extra virgin olive oil


1 ½ cups small red potatoes (1-to-1 ½-inches in diameter)

6 to 8 ounces mixed baby lettuces

½ pint cherry tomatoes, halved

1 tablespoon minced chives

1 ½ tablespoons minced dill

3 ounces sliced baked or boiled ham, cut into matchstick strips

3 ounces Gruyère cheese, cut into matchstick strips

2 hard-boiled eggs, peeled and halved lengthwise


  1. Make the vinaigrette: Whisk the egg yolk, mustard, PEPPERED SALT, and vinegar together in a small bowl until well combined. Gradually whisk in the oils in a thin stream to make a creamy emulsion the consistency of thin mayonnaise. Store in the refrigerator if not using within 45 minutes.
  2. To make the salad: Place the potatoes in a saucepan, cover them with water, and bring to a boil over medium-high heat. Cook until tender, 15 to 20 minutes. Drain in a colander.
  3. Place the lettuces, halved cherry tomatoes, chives, and dill in a medium-size bowl and toss with enough vinaigrette to lightly coat. Divide the salad between 4 serving plates. Cut the warm potatoes in half and attractively arrange them with the matchstick strips of ham and Gruyère on top of the dressed greens. Drizzle with some more vinaigrette and season lightly with additional PEPPERED SALT. Garnish each salad with a hard-boiled egg half. Serve at once.