While I've used egg yolk in other salad dressings, I don't regularly add it to vinaigrettes. This recipe taught me that adding an egg yolk lends just a smidge more richness to a dressing, without the heaviness of cream or yogurt.
The dressing had a hint of garlic and a surprising creaminess. There was enough bite in the salad to be refreshing, but it had just enough richness to feel less austere than my usual basic vinaigrette.
This Barefoot Contessa recipe turned out to taste exactly like the dressing I had at the restaurant, and since then I've made it twice a week and know it by heart.
It’s a very simple vinaigrette, with one classic twist: egg yolk. A vinaigrette enriched with egg yolk clings to the salad greens a little more closely, without weighing them down, and tastes satisfyingly creamy.
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