After years of not using mayonnaise in my salads (I don’t eat eggs so don’t make my own and don’t love it enough to buy it), I whipped up my Mother’s very retro eggless mayo that she always made with a can on condensed milk, white vinegar and mustard (or other flavouring).
Now we have a couple of salads that use mayo – A Quick Tomato Salad with Mustardy Mayo, and today’s salad which is sort of a wild variation on Salade Niçoise.
Or are you after just Salads? Try Onion Salad with Sesame Oil, Green Salad with Chickpeas, Preserved Lemon and Feta, and Vermicelli and Green Mango Salad.
Fennel, Potato and Tomato Salad with Garlicky Mayo
Make or purchase a garlicky mayonnaise. You can make this eggless mayo that my Mother used to make from condensed milk – replace the mustard with minced garlic.
On a bed of greens, make mounds of olives, cooked new or chunked potatoes, green beans, good tomatoes, capers, fennel slivers. (None of these are crucial, you can swap ingredients in and out.) Serve with the mayo, or a vinaigrette.
recipe notes and alternativews
Replace capers with Caperberries.
Add cooked chickpeas or white beans.
I added some Jicama Pickles and Carrot Pickles, sliced red onion, and thin slices of green capsicum.
I have to admit that I’ve become quite addicted to the garlicky eggless mayo.