Tuna, egg, and chicken salad | homemade mascarpone dressing

Video Description

Become smarter in 5 minutes by signing up for free today: http://cen.yt/mbadamragusea3 — Thanks to Morning Brew for sponsoring today’s video! ***TUNA SALAD*** pouched or canned tuna, drained (at least 3 ounces, 85g per sandwich) mayonnaise sweet pickle relish chopped shallots sliced or chopped celery (or cucumber if you don't like celery) garlic powder salt pepper bread and other fixings (lettuce is nice, and maybe sliced tomatoes) Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge. ***EGG SALAD*** eggs (two per sandwich is ample) mayonnaise mustard sweet pickle relish chopped shallots sliced or chopped celery (or cucumber if you don't like celery) salt pepper bread and other fixings (lettuce is nice, and maybe sliced tomatoes) Bring a pot of water to a boil, gently drop in the eggs, cover and cook them for 14 minutes. Drain and cool the eggs completely with cool running water or an ice water bath. Peel the eggs, cut them in half, push yolks out into a mixing bowl and mash them up. Dice the whites. Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge. ***CHICKEN SALAD WITH MASCARPONE DRESSING*** 1 pint (2 cups, 500mL) cream 1 lemon 1 3 lb (1.3 kilo) grocery store rotisserie chicken (this will make at least six sandwiches) grapes, cut into quarters (maybe a dozen) sweet corn, cut off the cob (one ear should be enough) nuts, shelled and roughly chopped or crushed (I like pistachios) green onions, sliced (one standard bunch should do it) fresh parsley (very optional) salt pepper bread and other fixings (lettuce is nice, and maybe sliced tomatoes) Make the dressing by pouring the cream in a sauce pan, bring it to a bare simmer and juice in the lemon (I use the whole thing, but you want it less lemony, use half). Stir and you should see the cream noticeably thicken very quickly. Cool it all the way down in the fridge before using. Pick all the meat off the chicken in little chunks. Up to you if you put in the skin — I usually leave out the really flabby bits. Combine all the ingredients and taste until you like the proportions.