Zucchini salad, a new favorite of ours! A great sub for potato salad.
Decorated with red onion and dill.( Last time I decorated with chives and radishes.)
Boil the squash a couple of minutes in lightly salted water, drain and cool.
I put it first in a colander and than on kicthen towels.
All the ingredients must have same temperature
2 egg yolks
½ Tbsp white wine vinegar
1-2 pinch of salt
ground white pepper
about 1 Tbsp dijon mustard
add 300 ml canola oil SLOWLY DRIPPING, MIXING HARD ALL THE TIME!
I used half the batch of mayo,
added 1/2 cup of sour cream
and 1 Tsp dijon mustard,
salt, white ground pepper.
Stir in the squash.
Served with oven baked salmon
Heat the oven to 430 F / 225 C.
Grease a ovensafe plate, cover the salmon with sliced butter and spice with salt and cayenne.
Bake for 7-10 min (depending if it os frozen or not) turn the other side up and spoon on the melted butter and spice. Bake for 7-10 min. Let rest under foil for 10 minutes.