To make the dressing, beat together the egg yolk and Dijon mustard. Beating quickly, alternately add the oil and the wine vinegar in a steady stream to form an emulsion. Season with chopped shallots, chili sauce, salt and pepper.
Chop all the salad ingredients separately. (Do not use a food processor for the lettuce, as it bruises the greens and gives it a funny taste.) Put each ingredient in a vertical layer in a glass bowl. It's colorful and dramatic, so show the finished salad to your guests before tossing the salad with the dressing.