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Broccoli Salad And Tortelini Salad
Ingredients
- 1 lb good-quality fresh or possibly frzn spinach tortellini
- 1 lb good-quality fresh or possibly frzn egg tortellini
- 1 head broccoli (1 lb.), broken into florets and tender stems sliced
- 1 lb carrots, peeled and cut diagonally into 1/4 inch slices
- 3 x leeks (white part and 2 inches green), well rinsed, dry, and cut into thin julienne
- 1 lrg sweet red pepper, cored, seeded, and cut into julienne
- 1 lrg sweet yellow pepper, cored, seeded, and cut into julienne
- 1/2 c. minced fresh basil
- 1 x egg yolk
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. Dijon-style mustard
- 1 Tbsp. balsamic vinegar
- 1 c. vegetable oil
- 1/2 c. extra virgin olive oil
- 1 tsp dry thyme Finely grated zest of 1 orange Salt and freshly grnd black pepper, to taste
Directions
- Cook the tortellini in boiling salted water according to package instructions. Drain thoroughly and place in a large mixing bowl.
- Cook the broccoli florets, stems, and carrots separately in boiling salted water just till tender. Drain and combine with the tortellini.
- Blanch the julienned leeks 1 minute in boiling water; drain. Add in the leeks, red and yellow peppers, and fresh basil to the salad and toss to combine.
- Process the egg yolk, lemon juice, mustard and vinegar in a food processor fitted with a steel blade for 30 seconds. With the machine running, pour the oils in a thin steady stream through the feed tube to make a light mayonnaise. Add in the thyme, orange zest, and salt and pepper to taste. Process to combine.
- Pour the dressing over the salad and toss to coat thoroughly.
- Serve at room temperature or possibly slightly chilled.
- Note: because the dressing for this salad contains raw egg yolk, it is not suitable for the very young, the very old and those with compromised immune systems.
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