Hearty Pasta Salad Recipe
Ingredients
| Garlic | 1 Clove (5gm), smashed | |
| Dijon Mustard | 1 Tablespoon | |
| Egg yolk | 1 | |
| Egg | 1 , boiled | |
| Paprika | 1/4 Teaspoon | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Cooked pasta | 1 1/2 Cup (16 tbs) | |
| Red kidney beans | 1 Cup (16 tbs) | |
| Green peas | 1/2 Cup (16 tbs) | |
| Carrots | 1/2 Cup (16 tbs), blanched | |
| Green onion | 1 , chopped | |
| 2 artichoke bottoms, sliced | ||
| Stalk celery | 1 , sliced | |
| 1 leaf Chinese lettuce, sliced | ||
| Grated Parmesan cheese to taste | ||
| Juice 1 lemon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place garlic, mustard and egg yolk in small bowl; whisk together.
Add hard-boiled egg by forcing through sieve.
Whisk in paprika, salt, pepper, dash of Parmesan cheese and lemon juice.
Incorporate oil in thin stream while whisking constantly.
Set dressing aside.
Place remaining ingredients in large salad bowl and pour in dressing.
Add hard-boiled egg by forcing through sieve.
Whisk in paprika, salt, pepper, dash of Parmesan cheese and lemon juice.
Incorporate oil in thin stream while whisking constantly.
Set dressing aside.
Place remaining ingredients in large salad bowl and pour in dressing.
Chef
