Mango Milk Shake

Sara Foster has been making this salad for at least 20 years. But it is still fresh and contemporary. It’s a great make-ahead dish for brunch – but wait until the day you serve it to add the apples and grapes. Try this one for Mother’s Day.

There are a number of ways to do this. Here is one of the easiest. Add a little dressing to the lentils and eat them or add them to salads. Or give them a very quick sauté until barely heated and mix them to cooked brown rice, cumin or curry and cubes of meat or fish

This recipe is a little lighter than fresh mayonnaise traditionally made with egg yolks, not whole eggs. If you first add the oil in drops, the mayonnaise won’t separate. If it does, blend 2 tablespoons of the separated mixture with 1 teaspoon of prepared mustard in a mixing bowl until the mixture is thick, then very gradually whisk in the remaining mayonnaise. Keeps for a week in the fridge.

The recipe comes out golden yellow.