But let me go back a few steps. On the week end temperatures rose to above 30°C. If you ask me, it was my daughter who brought the beautiful sunshine with her smile on Friday evening. The minute I saw her again after almost a week it was summer in my heart. Most people in Milan would however probably disagree, blaming winds from Africa or something of the sort.
Whatever the reason, in this heat all you feel like eating are cool, refreshing platters of salad and fruit washed down with large glasses of ice cold beer.
Back to my husband's emulsion of olive oil and egg yolks. Now that I had the mayo I could make a recipe I saw a few days ago on Manu's Menu and just couldn't get out of my mind. I am glad I didn't. It is so delicate and refreshing and so light despite the mayonnaise, that we have decided this will become a staple summer dish. It is great to make for a summer lunch with friends, a picnic or a pool party because it should be made a day in advance. But please remember, especially if you are making you own mayonnaise, to keep it in the fridge or in a cool place until just before serving.
If you have leftovers, no question. This will make a killer chicken salad sandwich.
