Serves 4 to 6
For the vinaigrette:
1 egg yolk
1 tsp Dijon mustard
2 Tbl apple cider vinegar
1 tsp fresh thyme leaves, chopped
1 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil
1/4 cup vegetable oil
1 tsp Dijon mustard
2 Tbl apple cider vinegar
1 tsp fresh thyme leaves, chopped
1 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil
1/4 cup vegetable oil
kosher salt & freshly ground pepper, to taste
Combine the egg yolk, mustard, vinegar, thyme, minced garlic, a good pinch of salt and a good few grinds of pepper. Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour. This can be made ahead (but only by about a day, thanks to the raw yolk) and stored in an airtight container.
For the rest of the salad:
about 12 oz mixed baby greens (spinach, arugula, radicchio, frisee, mache, etc…)
6 sprigs tarragon, leaves plucked and stems discarded
2 Tbl whole flat-leaf parsley leaves
2 Tbl whole flat-leaf parsley leaves
1 cup walnuts, toasted
4 oz parmesan cheese, sliced into ribbons with a vegetable peeler
2 medium stalks celery, very thinly sliced
1/2 small fennel bulb, cored and very thinly sliced
1/2 small red onion, very thinly sliced and soaked in cool H2O for 15 min *
1/4 cup dried currants
1 large apple, cored and thinly sliced
kosher salt & finely ground black pepper, to taste
Combine the greens, tarragon and parsley in a large mixing bowl. Add most of the walnuts, parmesan, celery, fennel, red onion, currants and sliced apple. (I say most because you’ll want to keep a little bit left over to top the salad. It’s always nice to have some of the pretty stuff right on top.) Drizzle a bit of the vinaigrette on top. Don’t use it all here, just enough to thinly coat everything to your liking, and save the rest for a nice salad tomorrow. Season with a good pinch of salt and a few good grinds of pepper. Toss to coat thoroughly, and place onto salad plates or in a serving bowl. Top with the rest of the walnuts, parmesan, celery, fennel, onion, currants & apple. Serve immediately.
