Everybody and everything deserves at least a second chance. Today, I’m giving macaroni salad a second chance; and taking you with me just for the sheer fun of it.
Make the macaroni and house-made mayo the night before you plan to serve the salad.
I started with a box of Barilla’s GF elbows. I’ve found that this brand comes out almost identical to the regular stuff. I serve it and don’t tell folks that it’s gluten-free. I made about 3/4 of the box, though I could have made the whole box.
I put mine in the container in which I intend to bring it to the First Annual G-Row 4th of July picnic! I chilled it overnight in the fridge!
Then I made a version of home-made mayonnaise. Please note: consuming raw eggs might be hazardous to your health. I varied this recipe by using Bragg’s Vinegar, organic bottled lemon juice, grapeseed oil, and sea salt. Pictured here:
The directions said to whisk for eight minutes after adding the second half of the oil at a slow drizzle. I didn’t want fluffy mayonnaise because I intended to dress the macaroni salad with it. I stopped when it was thick enough for government work.
I put the dressing in the fridge and called it a night!
This morning, notwithstanding a water leak in the park, I got to work on the rest of the salad.
My additives included diced celery, diced tri-color peppers (like Nigella Lawson, I abhor green peppers), sweet pickles, and green onions. I added jarred sun-dried tomatoes for the zest that I would have liked from good black olives, which my grocery store does not always carry.
For this recipe, I used mostly the white and firmest light green part of the green onion. The upper part can be saved for a salad.
As for the pickles, sweet midgets!!!!
Sun-dried tomatoes in oil will be opened by the antique jar opener which my son found years ago at a garage sale!!!
Once everything is diced, add it to the macaroni. Then add the house-made mayo or a 1/2 cup of a good jar mayo of your choice if you decided to skip yesterday’s prep work. With a 1/3 cup addition of more vinegar (again, I used Bragg’s because that’s how I role), salt, and pepper, you get to mixing!
After I had everything mixed, I decided that the salad need something more. . .So I mashed an avocado with 1/4 cup of the lemon juice, and made an additional “dressing”. Sprinkling a little more sea salt on it, I finished the job — and called it Macaroni!
It’s the fourth day of the fifty-fifth month of My Year Without Complaining. Life continues.
Happy Independence Day!
Not finding a video of Shirley Temple singing “Yankee Doodle Dandy”, I have to be content with this equally iconic one by James Cagney. Enjoy.