80's Salad with Horseradish Mayonnaise ‒ Kasarisalaatti piparjuurimajoneesilla

Continuing my perversion of dishes from the luckily bygone 80's, pasta salads are a must. The classic version features a certain bag of frozen vegetables abbreviated HMP, herne-maissi-paprika or pea, corn and bell pepper. There is also ham, mayonnaise and macaroni, or in a flashier version tricolour pasta. I thought I'd modernize it by improving every part of it a little, using fresh ingredients we now enjoy during summertime.

Now, I've had my share of failures when trying to make mayonnaise myself. Usually I just got soy milk with added features. The Youtube videos I tried to watch mostly left out the actual part where the ingredients are mixed together. Then I managed to bump into this instruction and had to laugh out loud when it worked so easily for me. The only important parts are the lemon juice and the oil, the rest is just up to your personal taste. And I'm pretty sure you could use vinegar instead of lemon juice, as well as experiment with different vegetable oils.

The salad
- 250 g funny-looking wholemeal pasta
- 200 g extra firm smoked tofu
- 5 dl pea pods
- 2 pre-cooked corn ears (grilling does wonders if that's an option)
- 2 red bell peppers

The mayonnaise
- lemon juice (about 2 tbsp)
- 2 dl rape oil (not cold pressed but the neutral type)
- 2 tsp mustard
- 2 tbsp grated horseradish
- salt
- white pepper

Cook the pasta and in salted water. While it's cooking, separate the peas from their pods, chop the bell peppers and take out the edible parts of the corn with a help of a knife. Cut the tofu into long thin pieces. When the pasta is ready, drain it and mix everything in a bowl.

For the mayonnaise, you'll need a hand-held immersion blender and a jar just the size of it. First, pour enough lemon juice to cover the bottom of the jar. Stick the blender firmly on the bottom and pour the oil on it. Start the blender and pull it out sloooowly. Now the mayonnaise should be firm and you can mix the spices in it. Serve as a salad dressing or mix about 0.5 dl of it right into the salad and put the rest into fridge for later purposes.

Nutritional values / 1415 g:
energy 1807 kcal
fat 43 g
protein 90 g
carbohydrates 258 g
fiber 39 g

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