Nicoise Salad with Garlic Mayonnaise
2 large egg yolks
1 cup olive oil
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp boiling water
2 tsp aged balsamic vinegar
1 tsp sugar
2-4 cloves of roasted garlic (see below)
Pepper to taste
To roast the garlic:
Place a whole bulb of garlic onto a piece of foil, drizzle with olive oil.
Wrap the foil around the garlic and place in moderate oven, bake till
soft. To remove the garlic from the skin, separate the cloves and
squeeze the creamy cooked garlic out of the skin.
Make the mayonnaise:
Place the egg yolks and mustard into the processor, blend till smooth.
With the motor running add the oil in a slow steady stream until the mixture has emulsified. Add the remaining ingredients and process till
smooth. This mayonnaise will store well refrigerated in an airtight container.
Assemble the salad:
Arrange ingredients mixed in a bowl, or present a “deconstructed salad” in a platter that includes all or a selection of:
Boiled eggs, firm whites, soft yolks, cut in half
Kipfler potatoes, boiled and peeled
Green beans, blanched
Hot smoked salmon or smoked tuna, flaked
Roma tomatoes, red or yellow, cut into quarters
Serve with a dollop of the Garlic Mayonnaise.