2 free-range egg yolks
1 tsp Dijon mustard
290ml/10¼ fl oz vegetable oil
1 lemon, juice only
salt and freshly ground black pepper
For the salad, put all the salad ingredients into a large bowl and mix well.
For the mayonnaise dressing, put the egg yolks and mustard into a mixing bowl and whisk together.
Gradually add the vegetable oil, whisking continuously until all the oil is mixed in.
Whisk the lemon juice into the mixture and season with salt and freshly ground black pepper.
To serve, mix the mayonnaise with the salad and spoon into a serving bowl.
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