Western Salad

The dressing is what makes this salad special. A hard-boiled egg yolk gets mashed with garlic, paprika, dry mustard, salt, and pepper into a thick paste, then beaten with oil and vinegar into a creamy, emulsified vinaigrette. The chopped egg white and parsley get stirred in at the end for texture.

That egg yolk works like a natural emulsifier, the same principle behind mayonnaise. It binds the oil and vinegar into a dressing that clings to the greens instead of sliding off and pooling at the bottom of the bowl.

A mix of lettuce and spinach gives you two textures: crisp, watery lettuce and earthy, slightly mineral spinach. Sliced onion adds a sharp bite that stands up to the bold dressing.

This is a 10-minute salad with a dressing that tastes like it took much longer.

Pro Tips

• Mash the egg yolk until completely smooth before adding oil. Any lumps at this stage mean a grainy dressing.
• Add the oil in a thin stream while beating constantly to build the emulsion. Dumping it in all at once will leave you with a broken, oily mess.
• Tear the lettuce and spinach into bite-sized pieces rather than chopping. Torn edges absorb dressing better and look more natural.
• Toss the salad gently and right before serving. The dressing wilts spinach quickly, so you don’t want it sitting.

Variations

• Swap the vinegar for red wine vinegar or sherry vinegar for a more complex, rounded acidity.
• Add crumbled bacon and sliced avocado for a heartier, Cobb-style version.
• Toss in halved cherry tomatoes and sliced radishes for extra color and crunch.