How to cheat just a little to get perfectly emulsified, bright, balanced, creamy vinaigrette—without dairy or mayo or magic. This version of the salad has followed Chef Eric Korsh through 6 years and 3 restaurants. But he's done variations of the dressing with other herbs like chervil or chives, and on other salads like barely-cooked Ruby Red shrimp and raw celery root. This template would also make for an excellent potato salad, chicken salad, or wedge—anywhere that you might think you need to involve a thick, mayo-based dressing, but would rather not this time. Adapted from Chef Eric Korsh and <strong><a href="http://www.northendgrillnyc.com/">North End Grill</a></strong>.

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