I haven't made mayonnaise for several years, and the last time I did, it didn't turn out very well.
But after watching the mayo episode of "Good Eats," I thought I'd give AB's method a try. When I was
FINALLY done whisking, I put most of the mayo into a separate container. To the tablespoon or so
left in the dish, I added more lemon juice, some Old Bay, and some Sriracha hot sauce. Having
received a mandoline for Christmas, I took it out of the shrink-wrap and used it to thinly slice a
jicama and a seeded cucumber, both of which went into the bowl. Then I segmented a pink grapefruit,
and the segments went in also. Added a package of fake crabmeat and tossed to coat everything, then
added salad greens (frisee, arugula, radicchio, and romaine) and tossed again. Tasted and realized
it needed black pepper, so a few turns of the peppermill finished it off.
Put a pita round in the toaster oven and cooked until it inflated and started to turn crisp, then
split it and stuffed it with the salad. Very nice. A glass of wine would have been welcome, but I
had to work tonight, so I had iced tea instead.
Bob