One sauce, two salads

No introduction, Nothing. The only thing - make them.

crouton salad:
A few slices of stale bread, cut into cubes
1 large cucumber, smashed
8 quail eggs (or as many as you want)
Generous handful of lettuce

potato salad:
1 shallot, finely chopped
1 large cucumber, smashed
12 quail eggs (or as many as you want)
I used 10 green asparagus spears (optional), smashed too
3 baked potatoes (skins on), cut into pieces
A handful of chervil

sauce:
1 egg yolk
1 tsp Dijon mustard (I use honey Dijon, or add a tiny bit of honey yourself)
1 tsp Worcestershire sauce
Sea salt to taste
Freshly ground pepper to taste
8 tbsp mild extra virgin olive oil


For the sauce, put everything into a blender and blend until creamy. Alternatively, add the egg yolk, mustard, Worcestershire sauce, salt and pepper to a bowl and whisk by hand. Mixing all the time, slowly add the oil until fully incorporated.

Crouton salad. In a hot oven (200°C), bake the croutons. No oil, nothing. When crispy, take them out and leave to cool. Add to the bowl with the other ingredients and half of the sauce. Mix and serve straight away, so the croutons stay crispy.

Potato salad. Bring water to the boil, add the shallot and blanch for 30 seconds, then drain. Add to the bowl with all the other ingredients, the rest of the sauce, and mix. Serve.