Make the dressing first so the flavors can be blending while you put together the salad. This is essentially a homemade mayonnaise with loads of flavor.
Use a food processor for the amounts given here.
Place the eggs, salt, garlic, and 2 tablespoons of vinegar into the processor. Whisk until creamy.
Begin adding the oil in a slow trickle. Watch for the change of texture to take place. The mayonnaise will “take” and become thick. Continue whisking as you add the oil and vinegar alternately – in thin streams.
Fold in the finely chopped herbs.
Shred, dice, and chop all salad ingredients.
Toss together in a large bowl. Get an even distribution of component parts.
Just before serving, toss with the dressing. Dress only the amount you expect to be consumed at this meal.
Refrigerate the remaining salad in an airtight container.