Try as I might, I've never been able to get over a long-seated mayonnaise aversion. While its full-bodied creaminess adds dimension and a silky texture to a whole host of classic dishes, I recoil in fear at the barest glimmer of the condiment.
For the most part, I've been able to get on with my life — let's be real, this is a quintessential first-world problem — but at the same time, I often feel as if I'm missing out on something essential. Classics like potato salad, tomato-mayonnaise sandwiches, and Waldorf salads have graced my lips but a handful of times in my two-plus decades of life. That is, until now. . .
As is often the case, the simplest solution is the most successful; leave out the mayonnaise, and the resulting pared-down iteration of this classic bite shines.
Now that I've spilled the beans on my angsty aversion, I'm curious: what foods do you fear?
- 1 tablespoon sparkling wine or white-wine vinegar
- 1 tablespoon walnut oil or extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 Granny Smith apple, cored, quartered, and thinly sliced
- 1 cup seedless red grapes, halved
- 2 celery stalks, thinly sliced, plus leaves for garnish
- 1/4 cup coarsely chopped pecans or walnuts, toasted
- In a large bowl, whisk together the vinegar, oil, a pinch of salt (to taste), and pepper.
- Add the celery, grapes, apple, and pecans to the bowl, and toss to coat with dressing.
- Garnish with celery leaves, and serve.
- Side Dishes, Salads, Fruit
- North American