- ONLY THE PASTA AND DRESSING CAN BE COOKED IN ADVANCE - OTHERWISE THE SALAD MUST BE MADE DAILY
- 3kg SEMI DRIED TORTELLINI - PRE MADE
- 3 heads BROCCOLI - HEAD CUT INTO SMALL FLORETS, STALK PEELED ANC CUT INTO MATCHSTICKS
- 10 CARROTS - PEELED, TRIMMED - CUT INTO MATCHSTICKS
- 1 RED PEPPER - SEEDED, TRIMMED, CUT INOT MATCHSTICKS
- 2 each PURPLE SHALLOTS - FINELY DICED
- 1 cup PESTO
- DRESSING 1/4 cup EGG YOLK - PASTEURISED
- 1/4 cup LEMON JUICE
- 1/4 cup BALSAMIC VINEGAR
- 2 tablespoons MILD MUSTARD - DIJON
- 2 teaspoons FRESH THYME LEAVES
- 2 cups VEGETABLE OIL
- 1 cup OLIVE OIL
- SEA SALT AND MILLED PEPPER
- 1 tablespoon CASTOR SUGAR
GARDEN FRESH TORTELINI SALAD
Ricardo Soares
31st January 2011
GARDEN FRESH TORTELINI SALAD
PLACE ALL DRESSING INGREDIENTS INTO A LIQUIDIZER EXCEPT THE OILS, SWITCH ON & POUT IN A STEADY STREA
Ingredients
Method
PLACE ALL DRESSING INGREDIENTS INTO A LIQUIDIZER EXCEPT THE OILS, SWITCH ON & POUT IN A STEADY STREAM OF THE OILS TO MAKE A MAYONNAISE LIKE DRESSING.
SEASON WITH SALT AND PEPPER TO TASTE.
BRING A LARGE SUACEPAN OF SEASONED WATER TO A BOIL, ADD TORTELLINI, STIR WELL TOPREVENT STICKING TOGETHER. COOK FOR 4-5 MINUTES UNTIL EL DENTE.
DRAIN IN A COLANDER, RUN UNDER COLD WATER TO COOL THEN TOSS WITH A LITTLE OLIVE OIL. PLACE INTO A CLEAN CONTAINER AND REFRIGERATE UNTIL REQUIRED.
WHEN READY TO SERVE
BLANCH BROCCOLI FLORETS AND CARROT JULIENNE SEPARATELY, REFRESH IN COLD WATER AND DRAIN.
TOSS ALL INGREDIENTS TOGETHER THEN COAT WELL WITH DRESSING AND THE PESTO, TOSS AND SEASON TO TASTE.
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