- 3 large eggs
- 2 teaspoons Dijon mustard
- 2 teaspoons red-wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 8 cups small whole leaves of romaine, little gems, or iceberg lettuce (or, for the bitter tolerant/enthusiast, escarole, radicchio or frisée), washed and spun dry
- 6 red radishes (or 2 peeled watermelon radishes), rinsed and thinly sliced
- In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
- Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a “spider” spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
- Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.