salad + sandwich

Another quick and easy dinner -- rosemary ham (found at Whole Foods -- really delicious) and smoked gouda panini with traditional pesto mayonnaise, paired with an arugula, pear, shaved parmesan and toasted walnut salad!

Recipe for traditional pesto mayonnaise -- 

(Traditional Pesto)
1 cup fresh basil
1 cup fresh spinach
1/2 cup parmesan cheese
2 cloves garlic, blanched
3/4 cup olive oil
1/4 cup pine nuts, toasted
salt and pepepr, to taste


(Mayonnaise)
2 egg yolks
1 tsp dijon mustard
1 tbl white wine vinegar
1 1/2 cup canola oil
1/2 lemon, juice
salt and pepper, to taste 

To make this spread, you'll prepare each component (pesto + mayonnaise) separately before combining.  The pesto is SO easy!  Add all ingredients except oil to a food processor and pulse until finely pureed, then stream in oil (as processor is running).  Adjust seasoning.

The mayonnaise, which is actually a classical French sauce (and not merely something that comes in a plastic jar), is a little bit trickier -- but the end result is definitely worth making fresh at home!  However, if you're in a bind or don't feel up to the challenge you can always use a store-bought version.

OK, so you have two options -- to use a whisk and prepare by hand (which can be a little tiring, but totally doable) or use an electric mixer.  Either way, the process of making mayonnaise is the same.  First, break and separate egg yolks from whites.  In a bowl add dijon mustard, vinegar and egg yolks.  Whisk ingredients vigorously until well incorporated and mixture has stiffened slightly.  The goal is to create an emmulsion (a susspention of fat -- the oil -- in "water").  To do this you need to slowly incorporate the oil, all while whisking constantly...now the first time I tired this I ended up with mayonnaise soup.  This was because I didn't understand just how SLOWLY I needed to add the oil.  Start with just 1 drop at a time and whisk, whisk whisk.  Then add another drop and whisk, whisk, whisk.  As you continue this process, you'll notice that it starts to thicken.  The oil actually adds viscocity to the mixture and as this happenes, you'll be able to stream the oil more quickly without breaking your emmulsion.  Keep going in this manor until all of the oil has been added.  Finish the sauce with a few drops of lemon juice, salt and pepper.  Voilà - mayaonnaise!

You'll have more of each component than you'll need for the paninis.  Add roughly 3 tbl of pesto to 1/2 cup mayonnaise and reserve remainder for future spreads.