4 scallions, thinly sliced, plus more for garnish
½ cup mayonnaise
½ cup buttermilk
¼ cup Italian parsley, finely chopped, plus more for garnish
¼ cup fresh dill, chopped, plus more for garnish
¼ cup drained jarred capers, chopped, plus 3 tablespoons caper brine
4 teaspoons Dijon mustard
1 teaspoon fresh lemon zest, plus 4 teaspoons lemon juice
1 teaspoon sugar
Kosher salt and freshly ground pepper
16 ounces elbow macaroni
Instructions: Bring a large pot of salted water to boil.
While water comes to a boil, prepare dressing. In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with salt and pepper to taste.
Cook macaroni until al dente. Drain and let cool.
Once cooled, toss macaroni with dressing; season to taste with salt and pepper. Refrigerate until ready to serve. Top with extra scallions, parsley and dill.
Makes 8 servings
From cooking.nytimes.com
June 16, 2021 at 11:53PM
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Recipe: Macaroni Salad with Lemon and Herbs - Houston Chronicle
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salad
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