FEEDS 8 TO 10
For me, a light, bright salad like this one is the best complement to a meal of fried food. I put some dressing on the plate under this salad, which allows me to serve enough dressing without weighing down the leaves and keeps the lettuce from sliding around.
For the Dressing
3 tablespoons fresh LEMON JUICE
2 tablespoons DIJON MUSTARD
1/2 teaspoon KOSHER SALT, plus more to taste
Freshly ground BLACK PEPPER, plus more to taste
1 cup extra virgin OLIVE OIL
2 tablespoons chopped fresh FLAT-LEAF PARSLEY LEAVES
1 tablespoon finely chopped SHALLOT (about 1 very small shallot)
2 large PERFECT HARD-COOKED EGGS peeled, yolks and whites separated
For the Salad
2 small SEEDLESS CUCUMBERS, or 4 to 5 Persian cucumbers
1/2 teaspoon KOSHER SALT
2 large heads BIBB or BOSTON LETTUCE, leaves separated, rinsed, and dried
1 cup mixed soft FRESH HERB LEAVES (dill, tarragon, chervil), plus chives cut into 1-inch segments
2 ounces fresh PEA SPROUTS (about 1 cup)
2 medium SHALLOTS, thinly sliced into rounds (about 1 cup)
To make the dressing, whisk the lemon juice and mustard together in a small bowl. Add the salt and a few grinds of pepper. Add the oil in a slow, steady stream, whisking constantly to emulsify. Stir in the parsley and shallot. Using the back of the spoon, press the egg whites through a fine-mesh sieve onto a plate. Repeat with the egg yolks onto a separate plate. Stir three-quarters of the egg whites and yolks into the dressing and reserve the rest for the salad. Taste the dressing and add more salt or pepper to taste.
To prepare the salad, slice the cucumbers 1/4 inch thick on the bias, or if you have a mandoline, slice them lengthwise into 1/8-inch-thick ribbons. Put the cucumbers in a bowl, sprinkle with 1/4 teaspoon of the salt, and spoon 1/4 cup of the dressing over them. Toss to coat.
To serve, spread 1/4 cup of the dressing on the platter. Toss the lettuce and herbs with 1/4 cup of the dressing and the remaining 1/4 teaspoon salt, making sure to thoroughly coat the greens with the dressing. Lay the salad on the platter and lay the pea sprouts, cucumber slices, and shallots over the top. Sprinkle with the reserved egg and drizzle with another 1/4 cup of dressing.
You will have a little more dressing than you need; refrigerate the remaining dressing in an airtight container for up to 2 days.