WHO: EmilyC is an environmental scientist who knows a thing or two about the power of mayonnaise and aioli.
WHAT: A spicy-crunchy-creamy salad with an abundance of glorified croutons.
HOW: Marinate broccoli rabe and summer squash in a spicy mayonnaise mixture and grill each until crispy and charred. Mix the vegetables with cubed grilled bread and top with fresh herbs, toasty pine nuts, and lemon juice.
WHY WE LOVE IT: We would never think to marinate vegetables in mayonnaise, but now we have seen the light -- and there’s no looking back. The mayonnaise serves its predictable creamy role, but it also imparts an addictive spiciness to the sometimes-bland vegetables, and creates a crisp outer layer. That means there’s no sogginess in sight.
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