https://www.youtube.com/watch?v=0lQD-SnN57Y
Ingredients
- Salad:
- 2000 grams water
- 45 grams (2.5 tablespoons) salt
- 225 grams elbow macaroni
- 25 grams (2 tablespoons) white distilled vinegar
- Splash of olive oil
- 30 grams (1/2 cup) shallot, finely minced and rinsed
- 60 grams (1/2 cup) celery, finely chopped
- 30 grams (1/3 cup) scallions, thinly sliced
- 100 grams (1/4 pound) bacon, crispy and chopped
- 5 grams fresh dill
- Black pepper and salt to taste
- Dressing:
- 1 egg
- 50 grams (1/4 cup) sour cream
- 25 grams (2 tablespoons) dijon mustard
- 15 grams (1 1/4 tablespoons) sugar
- 10 grams (3/4 tablespoons) lemon juice
- 5 grams (1 teaspoon) Worchestershire sauce
- 5 grams (3/4 - 1 teaspoon) salt
- 300g (1 1/3 cups) neutral oil (light-coloured olive oil, grapeseed, canola)
Method
- Dressing:
- Blend ingredients with immersion blender and stream in oil.
- Salad:
- Add water and salt to medium-large saucepan and bring to boil.
- Add pasta and boil for about 11 minutes, or until tender. Drain, reserving a few scoops of pasta water.
- Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temperature.
- Once cooled, add shallot, celery, scallion, peas and bacon.
- Add a couple of dollops of the dressing and a bit of pasta water and gently stir until pasta is well coated but not swimming in dressing.
- Add dill, salt and pepper to taste, and stir to combine.
Notes