Instructions: Sea salt or other coarse salt and freshly ground black pepper to taste

To make vinaigrette: Whisk the egg yolk, mustard, salt and vinegar together

In a small bowl until smooth. Gradually whisk in the oils to form a creamy emulsion the consistency of a thin mayonnaise. Store the vinaigrette in the refrigerator if not using within the hour. The vinaigrette will keep for about 1 week in the refrigerator.

To assemble salad: Carefully wash the lettuce, remove the tough lower center ribs; dry the leaves in a salad spinner or on tea towel. Tear the leaves into large bite-size pieces and place in a large salad bowl.

Toss the greens with just enough of the vinaigrette - about1/4 cup - to coat lightly. Sprinkle the salad with the minced parsley and season with salt and freshly ground black pepper to taste. Serve at once.

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