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Categories:
tortellini carrots leeks sweet red pepper sweet yellow pepper fresh basil egg yolk lemon juice mustard balsamic vinegar vegetable oil olive oil thyme orange salt
Viewed: 6 - Published at: 4 years agoIngredients
- 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 part and 2 inches green), well rinsed, dried, and 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
Method
- 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 until tender.
- Drain and combine with the tortellini.
- 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.
- 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.
