Composed Vegetable Salad with Red Wine Mayonnaise
- Lactose free
- Nut free
- Peanut free
- Vegetarian
Using pasteurized liquid eggs makes this homemade mayonnaise safe for everyone to eat.
Ingredients
- 1 bunch asparagus
- 3 carrots
- 3 celery stalks
- 2 cups (500 mL) cauliflower florets
- 1 yellow pepper, thinly sliced into strips
- 1/4 cup (50 mL) pasteurized liquid eggs or 2 egg yolks
- 3 tbsp (45 mL) Niagara red wine
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1 mL) each salt and white pepper
- 2/3 cups (150 mL) vegetable oil
Preparation
Break off asparagus stalks at their natural breaking point.
Slice carrots and celery into long thin pieces.
Bring a saucepan of salted water to a boil. Add the cauliflower and cook for 2 minutes. Add the asparagus and cook for 2 minutes longer. Drain and rinse vegetables under ice cold water. Drain well and pat dry. Reserve.
Combine eggs, wine, mustard, salt and pepper in a blender. Blend until combined. With motor running, drizzle in oil, blending until very thick. Taste and adjust seasoning if necessary. Transfer to a small bowl and arrange vegetables all around.
Makes 8 servings.
Fast and Easy: 30 minutes or less (prep and cooking time).
Make-Ahead: Can be made at least 8 hrs. ahead.
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