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Salads
- Pasta |
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INGREDIENTS:
1 small shallot or 1/2 large shallot finely chopped
1/3 cp extra-virgin olive oil eyeball it
1 lb asparagus thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper chopped
1/2 lb bow tie pasta farfalle, cooked to al dente and cooled
1/2 cp frozen green peas
1/4 cp chopped flat- leaf parsley a couple of handfuls
3 tbs white wine vinegar
Salt and freshly ground black pepper
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DIRECTIONS:
Heat shallot and oil in microwave safe
covered dish for 30 seconds or in a small pan on the stovetop over
medium low heat for 5 minutes. Allow oil to cool back to room
temperature.
Hold a spear of asparagus at each end and snap it. The spear
breaks where the tender tops meet the tough bottoms. Line the
broken spear up with the bundle of cleaned asparagus.
Cut the spears using the guideline of the
snapped spear. Par boil the asparagus tops in 1 inch simmering
water covered for 3 to 5 minutes. Cool under cold running water
and drain.
Cut asparagus into 1-inch pieces on an angle
and add to a bowl. Combine chopped, cooked asparagus with shredded
endive, red bell pepper, cooked pasta, green peas and chopped
parsley.
The peas will defrost as you toss
salad. Pour vinegar into a small bowl and whisk in cooled shallot
oil.
Pour dressing over salad and toss. Season
salad with salt and pepper, to your taste and toss again.
Servings: 6
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