VEGETABLES MAYONNAISE

Posting the recipe of Brigadeiro, made me go WAY back into my childhood in Brazil... My parents always had full time jobs and my order brother and I were left to our mother's house assistant to look after us during the day where she did all the household cooking. However on the weekends, my mother would cook for us and even though her cooking used to be quite bland (my father never liked food with "more than minimal" oil or salt), there was one salad she would make everytime someone would come to join us at lunch time... and I loved as it was loaded with "tangy" mayonnaise and decorated with crisp and fresh lettuce leaves around it making as if it was a nest. To complete, she would make a beautiful "red rose" with tomato skin. The recipe is pretty easy since you can use anything you fancy... 2 ingredients are essencial: potato and the soo beloved MAYONNAISE (please choose one that's not so sweet).

My recipe goes like this;

VEGETABLES MAYONNAISE

3 medium potato (cooked and diced)
1 large carrot (cooked and diced)
2 hard boiled eggs
2 handfuls of green beans (cooked and chopped)
4 tablespoons of corn kernels
4 Tablespoons of whole egg mayonnaise (more if you wish!!!)
1 OXO chicken stock cube, crumbled

Just mix everything with the mayonnaise and stock and put in fridge to chill and flavors to blend together... Decorate with what you have in hands! On mine I did not have lettuce, so I just sliced some tomato, an extra boiled egg and some green olives to make presentable.

This is a very refreshing salad and one that you can "hide" vegetables your child doesn't eat (as I did to my daughter with corn). Depending the way to serve and decorate, this salad becomes a state of art in catering events.

Have a nice weekend to all!!