CHEESE TORTELLINI SALAD WITH MUSTARD MAYONNAISE
INGREDIENTS
- 250g cheese tortellini
- 1 bunch ( 12 spears ) of fresh asparagus, chopped
- 200g green beans, chopped
- 1 small red pepper
- 1 small green pepper
- 100g baby mushrooms, chopped
- 4 green shallots, chopped
MUSTARD MAYONNAISE
- 2 egg yolks
- 1 tablespoon lemon juice
- 3/4 cup olive oil
- 1 tablespoon seeded mustard
- 1 clove garlic, crushed
- 2 teaspoons water
CHEESE TORTELLINI SALAD WITH MUSTARD MAYONNAISE METHOD:
Add tortellini to the pan of boiling water, boil, uncovered, until just tender, and drain; cool. Boil or steam asparagus and beans until just tender, drain, and rinse under cold water.
Cut peppers into thin strips. Combine tortellini, vegetables, and shallots in a bowl. Refrigerate for several hours
before serving with mustard mayonnaise.
Mustard Mayonnaise:
Blend or process egg yolks and juice until pale and thick. With the motor
operating, gradually pour in oil in a thin stream; blend until thick. Stir
mustard, garlic, and water.
Serves 4.
Note: Salad can be
made a day ahead.
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Vegetables
suitable.
Also Read: PEPPERED CAPELLINI WITH MUTTON