📝 Instructions
= Recipe
1. Bring 2 qt salted water to a boil in a large pot. Cook 225 g elbow macaroni past al dente (a little softer than you'd normally cook pasta). Drain and immediately toss with 25 g white vinegar and a splash of olive oil. Spread out to cool completely.
2. While pasta cools, finely dice 30 g shallot, 60 g celery, and 30 g scallion. Thaw 100 g frozen peas. Cook and crumble 100 g bacon until crisp, then cool. Pick 5 g fresh dill.
3. Make the dressing: combine 1 egg, 50 g sour cream, 25 g dijon mustard, 15 g sugar, 10 g lemon juice, 5 g Worcestershire sauce, 5 g salt, and 0.5 clove garlic in a tall container. Blend with an immersion blender until smooth, then slowly stream in 300 g neutral oil while blending until emulsified.
4. Combine cooled pasta with shallot, celery, scallion, peas, and bacon. Dress lightly with some of the dressing and a splash of pasta cooking water, adding more dressing as needed. Fold in dill. Season with salt and pepper. Refrigerate before serving.
