Homemade Chef's Salad with Potatoes and Carrots with homemade mayonnaise and homemade pickled cucumbers

👨‍🍳 Method

For the Dressed Salad

1. 1
   Cut the potatoes, carrot and eggs into small dice.

   KnifeCutting board
2. 2
   Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.

   Jar

   💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
3. 3
   Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
4. 4
   Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.

   💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
5. 5
   Move to the fridge: the cold stops the fermentation.

   Refrigerator
6. 6
   Add the pickles, eggs, carrot and peas.
7. 7
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
8. 8
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
9. 9
   Add the lemon juice and stir. Taste and adjust the seasoning.
10. 10
    Gently mix with the mayonnaise, salt and black pepper and chill in the fridge for at least 1 hour.

    Refrigerator