April 8th, 2012
Photography by Colin FaulkerFood Styling by Sue Henderson Prop Styling by Jane Hardin
Combine egg yolk, salt, lemon juice and grainy mustard in food processor.
With processor running, slowly pour grapeseed oil in a thin, steady stream. Transfer to a medium bowl.
Add remaining ingredients.
Stir to combine. Refrigerate until needed.
Salad: 576 calories, 5.2 g protein, 57.1 g fat, 14.8 g carbs, 3 g fibre. Good source vitamins C, B6 and B12.