Remove any skin and dark muscle meat/fat from the salmon. Then tear the fish into pieces.
Wash the salad, using a salad spinner to get rid of most of the water, if you have one.
Wash the cauliflower in water with a little salt to remove any caterpillars. Cut it into slices.
Half the pomegranate and remove the seeds.
Use a cylinder bowl.
Add the eggs, mustard, Tabasco, vinegar, basil leaves, salt and freshly ground pepper into the bowl. Then pour in the oil – wait 1 minute for the oil to float to the top.
Take a hand blender and, making sure it touches the bottom of the bowl, whisk the mixture. The hand blender will ensure that the ingredients are mixed into a creamy consistency. Once you have the right consistency, carefully move the blender up and down a little in the bowl until the mayonnaise is nice and rich.
This is my preferred way of making it.
Another way is to use a hand blender to mix the oil and basil into a green oil. Add all of the ingredients into a bowl, except for the basil oil.
Thoroughly mix all the ingredients together and pour in the basil oil in a thin stream to dilute the mixture, while stirring constantly.
– Recipe developed in collaboration with Charles Tjessem
