Summer Squash Salad With Mustard Mint Aioli

  1. Put the egg yolk and vinegar in a bowl you can comfortably whisk in. Add the garlic and start whisking. When it is blended and a bit frothy add a few drops of the oil. Keep whisking. Be strong. Add a pinch of salt and the lemon.
  2. You are still whisking. Once the aioli starts to come together, add the oil in a steady stream and keep whisking. You can do this thing.
  3. Once the oil is all added and you have a nice creamy aioli, slowly whisk in the mustard and mint, taste and decide if you want a pinch more salt. This makes a slightly looser, creamy aioli. Stick it in the fridge.
  4. Toss the squash and onion together in a large bowl - separate the squash slices as much as possible. Now toss them with half the aioli. You have made extra for another use - handy, right?
  5. Put the bowl in the fridge for a half hour so and let everything settle in together.
  6. When you are ready to serve, gently toss in the herbs, feta and pecans, and grind in a bit of pepper. Taste a slice of squash and decide if you need more salt.
  7. Enjoy summer!

egg yolk, champagne vinegar, salt, pecan oil, mustard, lemon juice, fresh mint, clove of garlic, salad part, zucchini, walla walla, pecans, feta, handful of italian parsley, ground pepper

Taken from food52.com/recipes/12121-summer-squash-salad-with-mustard-mint-aioli (may not work)

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