Salad Primavera with Creamy Mustard Vinaigrette

This is a salad where the vegetables really shine and the lettuce plays a supporting role. It requires a bit of work up front to blanch all the veg, but the results are impressive.

Salad Primavera with Creamy Mustard Vinaigrette
Photo: Eva Kolenko
Active Time:
45 mins
Total Time:
1 hrs



  • ¼ cup lemon juice

  • 1 large egg yolk (see Tip)

  • 1 tablespoon whole-grain mustard

  • 1 teaspoon Dijon mustard

  • 2 tablespoons minced shallot

  • ½ teaspoon minced garlic

  • ½ teaspoon kosher salt

  • ¾ cup extra-virgin olive oil


  • 1 tablespoon kosher salt

  • 12 ounces baby yellow potatoes, scrubbed

  • 1 pound bunches broccolini, trimmed

  • 1 pound asparagus, trimmed

  • 3 cups sugar snap peas

  • 2 cups Little Gem or small Boston lettuce leaves

  • 8 small radishes, thinly sliced

  • 1 ½ ounces aged Gouda cheese, such as Van Kaas or Ewephoria, shaved

  • cup chopped almonds, toasted


  1. To prepare vinaigrette: Whisk lemon juice, egg yolk, whole-grain and Dijon mustard, shallot, garlic and 1/2 teaspoon salt in a medium bowl. Slowly stream in oil while whisking until creamy and emulsified. Refrigerate until ready to use.

  2. To prepare salad: Place a large bowl of ice water by the stove. Bring a large pot of water to a boil over high heat and add salt. Add potatoes and reduce heat to a gentle simmer. Cook until the potatoes are tender when pierced with the tip of a knife but not falling apart, 12 to 15 minutes. With a slotted spoon, immediately transfer the potatoes to the ice bath. Return the water to a boil and blanch broccolini, asparagus and peas in separate batches until tender-crisp, 1 to 3 minutes. Transfer each to the ice bath. Drain the vegetables and pat dry. Cut into bite-size pieces.

  3. Arrange the blanched vegetables, lettuce and radishes in a shallow bowl or platter. Drizzle with 1/2 cup dressing (reserve the remaining dressing for another use) and sprinkle with Gouda, almonds and pepper.


To make ahead: Refrigerate vinaigrette (Step 1) for up to 3 days.

Tip: When a recipe calls for raw eggs, you can minimize the risk of foodborne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.

Nutrition Facts (per serving)

432 Calories
27g Fat
36g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 432
% Daily Value *
Total Carbohydrate 36g 13%
Dietary Fiber 8g 29%
Total Sugars 8g
Protein 15g 30%
Total Fat 27g 35%
Saturated Fat 5g 25%
Cholesterol 31mg 10%
Vitamin A 3548IU 71%
Sodium 459mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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