Hot days and plenty to do outside calls for summer salad dinner solutions. Left over ham is a great summer standby; it can be teamed with any number of salad solutions to whip up a meal in a flash. Aioli and a simple vinaigrette, made in advance and kept in the fridge, can be used to smarten whatever combination of salad ingredients you might have in the garden, fridge or at the market.
To make the green herb aioli, start with a good handful of whatever herbs you have on hand in the garden.
From Mum's garden I found chives, marjoram, parsley and mint.
Whizz the herbs in the food processor for a couple of minutes to break them up a little before adding 2 whole eggs, the juice of half a lemon and a teaspoon of salt.
Slowly add a neutral flavoured oil, in this case grape seed. You will need to add about 1 1/2 cups in total. It will take a few minutes before the mixture starts to thicken. Be patient; if the oil is added too quickly the mixture will split.
I boiled a few eggs, topped them with some finely chopped red onion, and then spooned over the green herb aioli.
Next I sliced some tomatoes and topped then with a green herb vinaigrette. The recipe can be found in my previous blog 'Pork and Green Sauce.'
The tomatoes and vinaigrette got munched before I could photograph them. I also served a simple salad of Cos lettuce, cucumber and shredded radishes.
Happy little customer! Nana and Poppa too. Not bad for a quick simple dinner.
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