Best Summer Salad Mayonnaise Recipes

Summer-Salad Mayonnaise image

Provided by Martha Stewart

Yield Makes 2 1/2 cups

Number Of Ingredients 9

2 large eggs
2 teaspoons Dijon mustard
1/2 teaspoon sugar
3/4 teaspoon coarse salt
2 cups vegetable or safflower oil
2 tablespoons fresh lemon juice
1/2 cup chopped cornichons
1/4 cup chopped jarred Peppadew peppers
1/4 teaspoon freshly ground pepper

Steps:

Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).

GNOCCHI SUMMER SALAD WITH PESTO MAYONNAISE image

Yield 6 accompaniment servings

Number Of Ingredients 12

1 package (16 ounces) gnocchi (dried or frozen)
1 tablespoon olive oil
3 ounces prosciutto, chopped
4 tablespoons pine nuts
1/4 cup fresh basil, plus extra basil leaves for garnish
1 garlic clove
5 tablespoons freshly grated Parmesan cheese
1/3 cup mayonnaise
3 ounces sun-dried tomatoes cut into thin strips
3 scallions cut into 1/4 inch pieces
dash of salt
1/4 teaspoon freshly ground black pepper

Steps:

Prepare gnocchi as label directs. Drain and set aside. In a medium-size skillet, heat olive oil over medium heat. Add prosciutto and cook 1 1/2 - 2 minutes, stirring constantly. Cook just until the prosciutto begins to crisp. Drain on paper towels and set aside. In the same skillet lightly toast 2 tablespoons of the pine nuts, until slightly browned, about 3 minutes. Set aside with the prosciutto. In a food processor combine the 1/4 cup of fresh basil, garlic clove, Parmesan cheese, and the remaining 2 tablespoons of pine nuts. Blend until smooth. In a medium bowl add the mayonnaise, and fold in the basil puree. Mix gently until combined. To the same bowl add the prosciutto, toasted pine nuts, sun-dried tomatoes, scallions, salt, pepper and cooked gnocchi. Adjust seasonings if necessary. Garnish with remaining basil leaves, and serve immediately.