Caesar salad with tortellini

Yield: 6 servings

Measure Ingredient
3 tablespoons Fresh lemon juice
2 tablespoons Water
1½ tablespoon Olive oil
1 teaspoon Anchovy paste
⅛ teaspoon Freshly ground pepper
1 Clove garlic, crushed
9 ounces Uncooked cheese tortellini
12 cups Torn romaine lettuce
1½ cup 2"pieces fresh asparagus(1#)
¼ cup Fresh grated parmesan cheese

1. Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside.

2. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside.

3. Arrange the asparagus in a vegetable steamer over boiling water.

Cover and steam 2 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to coat.

4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese ontop.

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