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Garden Fresh Tortellini Salad

 

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Garden Fresh Tortellini Salad

iconicon
The Silver Palate
Good Times Cookbook
icon
by Julee Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing Co., Inc.

1 pound good-quality fresh or frozen
spinach tortellini
1 pound good-quality fresh or
frozen egg tortellini
1 head broccoli (1 pound) broken into
florets and tender stems sliced
1 pound carrots, peeled and cut
diagonally into 1/4-inch slices
3 leeks (white parts and 2 inches green),
well rinsed, dried,
cut into thin julienne
1 large sweet red pepper, cored,
seeded, and cut into julienne
1 large sweet yellow pepper, cored,
seeded, and cut into julienne
1/2 cup chopped fresh basil
1 egg yolk *
2 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1 tablespoon balsamic vinegar
1 cup vegetable oil
1/2 cup olive oil
1 teaspoon dried thyme
Finely grated zest of 1 orange
Salt and freshly ground black
pepper, to taste

1. Cook the tortellini in boiling salted water according to package
instructions. Drain thoroughly and place in a large mixing bowl.
2. Cook the broccoli florets, stems, and carrots separately in boiling
salted water just until tender. Drain and combine with the tortellini.
3. Blanch the julienned leeks 1 minute in boiling water; drain. Add
the leeks, red and yellow peppers, and fresh basil to the salad
and toss to combine.
4. 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 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
slightly chilled.
8 to 10 portions.

* Egg Safety Information


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