Caesar butterflies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Red-wine vinegar |
| 2 | teaspoons | Dijon-style mustard |
| 1 | Clove of garlic; finely minced | |
| 1 | pinch | Sugar |
| Coarse salt; to taste | ||
| ½ | cup | Olive oil |
| Freshly ground black pepper; to taste | ||
| ½ | pounds | Farfalle; cooked al dente |
| 8 | cups | Mixed salad greens; cleaned and dried |
| 2 | cups | Peeled; quartered and cubed cucumbers |
| 1 | cup | Coarsely chopped walnuts |
| 2 | ounces | Fresh Parmesan cheese |
Directions
The tangy flavor of a Caesar salad is yours in this main dish, a light pasta salad that will tantalize even the most sophisticated palates.
Place cooked pasta in a large bowl and toss with 3 tablespoons dressing.
Before serving, add salad greens, cucumbers and walnuts. Toss with 4 tablespoons dressing, or more if desired. (Save remainder for another use.) Season with salt and pepper, then toss again.
With a vegetable peeler, shave thin slices of Parmesan atop salad or grate coarsely. Serve immediately.
Serves 8.
Posted to recipelu-digest Volume 01 Number 578 by molony <molony@...> on Jan 22, 1998