| Recipe Title: Basil Mayonnaise and Salad Recipes to use it in Contributed by: TwinLakesChef
List of Ingredients
Basil Mayonnaise
2 egg yolks
1/4 teaspoon of salt
1 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
black pepper
8 leaves of basil
Potato Salad
6 medium-sized Red Bliss potatoes, peeled and cut in wedges
1/2 pound sugar snap peas, tipped and stripped of their strings
2 hard-boiled eggs, chopped
1 tablespoon minced scallion
1/2 cup basil mayonnaise (see above)
salt and black pepper to taste
1 head of Boston or Bibb lettuce, washed and dried
Ziti Salad with Chicken, Peas, and Basil Mayonnaise
1 small red onion, coarsely chopped
1 pound ziti
1 large chicken breast, already cooked
1 cup freshly shelled peas
1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
1/2 cup basil mayonnaise
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Preparation
Basil Mayonnaise
Let the yolks warm to room temperature and then, using a metal whisk, beat them with the salt in a bowl until they are creamy and light.
Begin beating in the oil in a stream of droplets, until the mixture becomes stiff.
Thin it with some of the lemon juice and continue until both the oil and the lemon juice are used up.
Season with a few twists of the pepper grinder and more salt, if wanted.
Finally, tear the basil into tiny bits with the fingers, stirring these immediately into the mayonnaise. Then let this sit in a cool place for a half hour or so before using.
Sugar Snap Pea & Potato Salad with Basil Mayonnaise
Make your potato salad by marinating the cubes of potato in a vinaigrette dressing over night and then mixing it with mayonnaise, minced parsley, etc., the following day. But if you have a crop of sugar snaps, try this.
Potato Salad
Boil the potato wedges until tender.
Parboil the sugar snap peas just until they turn a darker green - hardly a minute.
Let both cool to room temperature.
Then put in a bowl, add the chopped boiled egg, minced scallion, and the basil mayonnaise, adding the salt and freshly black pepper to taste.
Divide the washed lettuce leaves into four salad bowls and portion out the potato salad on top of them.
Serve at once.
Ziti Salad with Chicken, Peas, and Basil Mayonnaise
Soak the onion bits for an hour in cold water, changing this a few times.
Cook the ziti according to package directions until just al dente.
Meanwhile, boil the peas in 1/4 cup of water until they are tender but not soft, about 4 minutes. Let these cool in any remaining cooking water while you slice the breast meat into slivers.
Prepare the salad by draining the onion bits and tossing with the bits of chicken meat, the drained ziti, and peas (plus their liquid).
Season with the salt and pepper, and then add enough of the mayonnaise to lightly bind everything together.
Serve at once. | Cookbook Category
Herbs
Salad Dressings
General Cooking/Prep Method
Chill
No Bake, no heat
Extra Features of Recipe
Difficulty Level-Quick & Easy
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Appetizers