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Summer Party Salads & Homemade Mayonnaise
Mayonnaise
1 large egg
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 1/4 cups olive or canola oil- or combination
Place the first 4 ingredients in a blender or food processor, along with 2 tablespoons of the oil. Process for a few seconds. Keep the motor running as you drizzle in the remaining oil. As soon as all the oil is incorporated, turn off the machine. Scrape the mayonnaise into a container, cover, and refrigerate.
Tofu Mayonnaise
1 packed cup mashed tofu (firm or silken)
1 small clove garlic
1 teaspoon good-quality prepared mustard
2 teaspoons cider vinegar
1/4 to 1/2 teaspoon salt (to taste)
1/4 cup olive or canola oil
Place everything except the oil in a blender or food processor. Process until very smooth. Keep the machine running as you drizzle in the oil. When all the oil is incorporated, turn off the machine. Transfer to a container, cover, and refrigerate.
*Variations* (use with either of the above)
Green Mayo: Add a handful each of chopped parsley and chives to step 1.
Sesame Mayo: Substitute a few tablespoons of the oil with Chinese sesame oil.
Use your homemade mayo in these Spring Salads.
Spring Pea Salad
1 cup mayonnaise
1/2 cup nonfat plain yogurt
2 cups fresh peas, blanched, or frozen peas, thawed
4 ribs of celery, cut into 1/4 - inch dice
1 cup dried cherries
3/4 cup chopped pecans
1/2 cup chopped fresh dill, plus 1 tablespoon for garnish
salt and freshly ground black pepper, to taste
1 sprig fresh mint, for garnish
Combine the mayonnaise and yogurt in a medium-sized bowl. Using a rubber spatula, gently fold in the peas, diced celery, cherries, pecans and 1/2 cup of the dill. Season with salt and pepper.
Remove the salad to a decorative bowl and sprinkle with remaining dill and garnish with mint.
Artichoke Potato Salad
1 can (14 ounces) artichoke hearts, drained and diced
1 pound red potatoes, cooked, peeled, and diced
1 bunch green onions, chopped
3 ribs celery, chopped
3 cloves garlic, minced
1 cup mayonnaise
2 teaspoons Dijon mustard
1 Tablespoon sugar
3 tablespoons chopped fresh chervil
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
juice of 1/2 lemon
salt and pepper
Combine artichoke hearts and potatoes. Set aside. Combine green onions, celery, garlic, mayonnaise, mustard, sugar, herbs and lemon juice in large bowl. Add potato mixture and stir gently. Season with salt and pepper. Cover and refrigerate several hours before serving.
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