Creamy Caesar Salad With Tortellini Recipe
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Creamy Caesar Salad With Tortellini
1 small anchovy, (or 3/4 tsp paste)
2 cloves garlic, minced
3 tbsp fresh lemon juice, up to 4
2 tsp dijon mustard
1/4 tsp tabasco, or other hot sauce
1/4 tsp black pepper
1/4 tsp salt
1/3 cup olive oil
2 1/2 cups cooked cheese tortellini, (250g)
1 cup croutons
1 head romaine lettuce, torn up
4 tbsp parmesan cheese, freshly grated
1. Whirl anchovy, garlic, lemon juice, mustard, tabasco and seasonings in
a food processor, stopping to scrape down sides as needed. Then with
processor running, add oil, drop by drop at first, then in a slow steady
drizzle. To make dressing by hand, place anchovy in bowl and mash with
fork. Add garlic through seasonings and whisk until evenly blended. Then,
whisking constantly, add oil drop by drop at first, then in slow steady
drizzle.
2. When ready to serve, place torn lettuce in large bowl. In another bowl,
stir tortellini with dressing until coated. Toss with romaine. Add
courtons and 2 tbsp parmesan and toss. Sprinkle top with remaining cheese
and serve.
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Notes: Tortellini, torn lettuce and dressing can be stored separately,
covered, in fridge for up to 1 day.
Nutrients per serving: 436 calories, 24.4g fat (50% CFF) 250mg calcium exc
source of folacin
Contributor: Chatelaine - July 97 (Monda Rosenberg) Preparation Time:
00:25 |
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