Summer salad with mayonnaise

Name: Summer salad with mayonnaise
Ingredients: 1 raw egg yolk; 1 cooked egg yolk; 1 teaspoon mustard; 250 ml oil; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1 cooked corn cob; 1 medium red pepper (150 g); 250 g fresh green beans; 1500 ml water; 1/2 teaspoon granulated garlic; 15 g fresh herbs (celery leaves and parsley)

Appetizers - Summer salad with mayonnaise by Ruxandra J. - Recipia

Summer salad with mayonnaise is served cold, for lunch or alongside grilled meat. The green beans, corn and pepper stay in pieces, while the mayonnaise brings them together in a creamy salad with fresh herbs, just right for warm days. I choose thin, stringless beans so they’re easy to pick up with a fork. Prep: 20 minutes. Cook: 18 minutes. Total time: 38 minutes. Serves: 4. About 590 kcal and 4 g protein per serving.

Ingredients

For the mayonnaise

1 raw egg yolk
1 cooked egg yolk
1 teaspoon mustard
250 ml oil
1/2 teaspoon salt
1/4 teaspoon ground pepper

For the salad

1 cooked corn cob
1 medium red pepper (150 g)
250 g fresh green beans
1500 ml water
1/2 teaspoon granulated garlic
15 g fresh herbs (celery leaves and parsley)

Preparation

1. Put the raw egg yolk, cooked egg yolk and mustard in a bowl. Mix, then pour in the oil in a thin stream, mixing at high speed. At the end, mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. 2. Trim the ends of the green beans and snap or cut them into pieces. Boil them in 1500 ml water over medium heat for 18 minutes, until tender but still holding their shape. Drain well. 3. Remove the kernels from the cooked corn. Wash the pepper, cut it into strips, then into small cubes. 4. Add the corn kernels, drained beans and pepper to the mayonnaise. Add the granulated garlic and chopped herbs, then toss gently.

Notes

Choose thin beans without tough strings; thicker ones may need a few extra minutes to cook. Let the beans cool after draining, and if the corn is juicy, drain the kernels well before adding them to the bowl. Keep covered in the fridge for up to 3 days; take it out a little before serving so it isn’t very cold. The mayonnaise makes it a little like Romanian boeuf salad, but the pieces of beans and corn stay distinct. You can serve it on toast as a snack. For a simple change, use yellow pepper instead of red, or just parsley instead of the herb mix. The mayonnaise contains egg.