Spring Lettuce Salad with Walnut Sherry Dressing

May 26, 2017

4 Servings


For The Salad:

  • Fresh lettuce (rinsed thoroughly and patted dry), torn into bite-sized pieces (about 6 cups)
  • Fresh chive blossoms for garnish (optional)

For The Dressing:

  • 2 eggs, room temperature
  • 1/2 cup sherry vinegar
  • 1 teaspoon sugar
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 cup walnut oil
  • 1 1/2 cups vegetable oil


  1. Bring a small pot of water to a boil.
  2. Add the eggs and cook for 1 minute, then drain them immediately, and crack the eggs into the bowl of a food processor or blender.
  3. Add the vinegar, sugar, garlic, salt, pepper and Dijon mustard to the eggs and process until smooth.
  4. With the motor, add both oils in a slow, steady stream, processing until all of the oil is emulsified and the consistency is similar to mayonnaise.
  5. Taste, and add more salt and pepper as necessary.
  6. Place the lettuce in a large serving bowl, and toss with 1/4 to 1/2 cup of the dressing. Garnish with chive blossoms if you’d like and serve immediately.

From Seasonal Recipes From the Garden by P. Allen Smith (Clarkson Potter, 2010).