Summertime may be on its way out but there’s still plenty of time for picnics!Erica von Trapp, chef and supporter, says that eating something spicy when it’s hot out actually helps her feel better about the heat – as long as there’s something creamy to round it out. Enter: her homemade aioli. “It adds such a rich flavor that’s far healthier than anything you’d buy in the store and it makes for an amazing macaroni salad,” she says. Combine her aioli with our SUPERFOOD TEFF Macaroni and you’ve got a dairy-free, gluten-free, delicious side or main dish that’s adorable in a mason jar and perfectly sweet with a touch of corn.
Mix together corn, olive oil, 1/4 tsp sea salt and chopped cilantro (or parsley, if you hate cilantro) in a medium bowl, until evenly coated. Set aside.
Make your aioli by whisking together egg yolk with a pinch salt and mustard for 30 seconds. Very slowly drizzle in 1 tsp canola oil. Whisk until emulsified, which means that there are no clumps of oil. Add more oil in small streams to make sure that oil emulsifies with the egg yolk. After you’ve added 1/2 cup, add juice of 1/2 lime. Whisk completely, then add more oil and emulsify in the same fashion, adding a tiny stream at a time. Add a pinch more salt and agave nectar and taste. Add more salt, if needed. Gently fold in jalapeño peppers and keep in the refrigerator.
Cook your macaroni by boiling it in salted water for 2 minutes. Gently remove from water, strain and set aside. Rinse with cold water in strainer and let drip dry a few minutes.
In large bowl, gently mix together aioli, corn mixture and macaroni. Taste for salt, and add salt and pepper if needed. Spoon into a few mason jars and keep in the refrigerator before eating/picnic-ing! Keeps for one day in the refrigerator because of the fresh aioli.
-Gluten-free, dairy-free, and high in protein and healthy fats.
-If you have an aversion to corn, you can use cooked peas instead.