The only thing I've harvested from my own garden this year is squash, zucchini, mint and cilantro. There are a few small, green tomatoes, but they won't be ready for picking for several more days, maybe weeks.
So this morning I decided to visit the local farmers market in my neighborhood.
My sweet friend, knowing I love the whole 1940s homefront era, gave me a vintage "mayonnaise maker" and it's given me the inspiration to try my hand at homemade mayonnaise.
So today was the day. Except instead of making Mayo, I made Aioli. And instead of using the hand-churner that would take forever, I used my blender. Still it was an accomplishment ... or that is what I'm telling myself.
Fresh Broccoli Salad with Homemade Aioli
First make the Aioli
Makes about 3/4 cup
- 1 large egg yolk
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt plus more to taste
- 3/4 cup olive oil, divided
- a little minced garlic, to taste
Combine egg yolk, lemon juice, vinegar, mustard, minced garlic and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Add to blender and pulse adding a slow stream of oil to yolk mixture until mayonnaise is thick. Cover and chill. Keep chilled.
For Broccoli Salad
2 heads fresh broccoli, cleaned and chopped
1 purple onion, chopped
1/2 cup grated cheese
1/2 cup crispy bacon crumbs
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup honey
Mix dry ingredients. Add honey to Aioli mixture and pulse until incorporated and pour over salad. Mix well. Chill overnight.
There is something magical that happens when you let this salad sit overnight in the icebox. The flavors marry and mellow and it makes a great salad as a meal... just add cooked, diced chicken. Or use it as a side dish.