Spring Salad

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 lb snow peas
• 1/2 lb mixed green and yellow beans
• 6 red potatoes
• 1/2 lb carrot
• 1 cup frozen sweet corn
• 1 cup fresh corn or 1 cup frozen peas
• 2 tomatoes
• 4 hardboiled egg
• 3 large egg yolks
• 1 teaspoon dijon mustard
• salt
• pepper
• 1 1/2 cups safflower oil
• 1 tablespoon lemon juice
• shallot, finely chopped
• 1 teaspoon honey
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon fresh parsley, finely chopped

Recipe

• 1 top and tail beans.
• 2 cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp.
• 3 drain and refresh under cold running water.
• 4 add potatoes to boiling salted water, cook gently for 15 minutes or until tender; drain.
• 5 place peeled carrots in a saucepan with enough cold water to cover.
• 6 salt lightly, bring to a boil, then reduce heat and simmer until tender; drain.
• 7 add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes; drain.
• 8 place beans, corn and peas on tea towel to drain while preparing dressing.
• 9 peel and seed tomatoes and cut into small dice.
• 10 dressing: whisk together egg yolks, dijon mustard, salt and freshly ground pepper.
• 11 when mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well.
• 12 thin with a 1/2 teaspoon lemon juice.
• 13 add remaining oil in a slow, steady stream.
• 14 as mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice.
• 15 stop adding oil when mayonnaise is desired thickness) stir in shallots, honey, mint add parsley.
• 16 adjust seasoning.
• 17 arrange vegetables on one large plater or individual plates, and garnish with egg wedges.
• 18 thin mayonnaise with boiling water and lightly coat salad. (any leftover mayonnaise can be refrigerated for up to 1 week).