So D either developed or just never expressed his dislike of lime juice. If something calls for 1 TBSP, he seems to half it and even then his review of whatever is, "Too much lime." I don't think that can be possible so it makes things interesting. Anyway I came across this recipe and said, "Lemon juice and it's different." So we tried it.
Different is an apt description. It wasn't bad. It wasn't great. It was different. I thought there was too much lemon. Our avocado was mushy so we put it in the dressing. Well, avocado, lemon and thyme...well it's different. I could have again, but definitely not with anything involving cumin. Of course, I could see subbing cumin in for the thyme and it would be less "different."
Hmmm
Bacon and Avocado Macaroni Salad
From Damn Delicious
Prep Time: 10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Yield
4 servings
INGREDIENTS
12 ounces elbows pasta
5 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme leaves, for garnish
FOR THE LEMON THYME DRESSING
3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon sugar
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
INSTRUCTIONS
To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
Serve immediately, garnished with thyme.
Adapted from The Cozy Apron
No comments:
Post a Comment