Spring vegetables with mayonnaise
Macédoine, in its traditional version, combines chopped veggies with mayonnaise to make a starter, salad or side. In olden days, it could be stodgy. In this recipe, it is decomposed and revisited to create a thoroughly modern dish that highlights the best of spring.
Using the same ingredients — carrots, asparagus, spring onions, fresh peas and turnips — you can create three versions. The first, unchopped, may be served with homemade mayo on the side, or with simply a drizzle of olive oil or tahini for vegans.
In the second version, the veggies are chopped with a lightened mayonnaise drizzled on top, as shown above. In the third, the lightened mayo is combined with the veggies.
For the mayonnaise recipe, you will need two eggs at room temperature, salad oil and olive oil, Dijon mustard and a lemon.
The quantities below will serve 3-4 people.
3 young carrots with fronds attached
6 asparagus spears
2 large handfuls of peas in the pod
6-8 spring onions or scallions
1 large or 2 small turnips
1 cup homemade mayonnaise
fresh herbs for garnish (chives, mint, parsley)
Begin by preparing your steamer. The veggies will be steamed successively, so make sure there is enough water in the bottom.
Chop off the fronds of the carrots, leaving about an inch (2.5 cm) of green attached. Peel the carrots. Place in the steamer basket and steam until tender, about 5 minutes.
Rinse the asparagus and chop off the ends. When the carrots are done, remove them to a plate and steam the asparagus until tender, about 3 minutes. Remove to the plate.
Peel away the outer layer of skin from the spring onions. Trim off the roots. Chop off the tops of the green leaves. Steam for 1-2 minutes. Remove to the plate.
Shell the peas. Steam for 1 minute. Remove to a small bowl.
Peel the turnips. Chop into quarters. Slice each quarter into three wedges. Steam until tender, about 2 minutes. Remove to the plate.
Now make the mayonnaise, following this recipe. (Alternatively, you can make the mayo before starting on the veggies.)
You are now ready to assemble your dish. To make an unchopped version, simply transfer the veggies to a serving platter, with plenty of mayo on the side.
To make a chopped version, chop the carrots and asparagus into bite-sized pieces. Cut away and discard the green part of the spring onions. Mix all the veggies together in a bowl.
Add 1 tsp. lemon juice to the mayo.
Now either pile the veggies onto individual plates in a mound and drizzle with the lightened mayo, or add the mayo to the bowl and mix with the veggies before serving. Decorate with fresh herbs.
Serve at room temperature. Serves 3-4.