Serves 4
For this recipe, you will need:
Dressing
1/4 cup whole grain mustard
2 garlic cloves, minced
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/2 cup lemon juice
2 tablespoons sherry vinegar
1/2 cup mild tasting extra virgin olive oil
Salad
To taste Kosher salt
1 pound fusilli pasta
4 cups Assorted julienne vegetables, such as carrots, zucchini, broccoli, sugar snap peas
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
Directions:
1. To make the dressing: In a large mixing bowl, whisk together the mustard, garlic, pepper, and salt. Whisk in the lemon juice and sherry vinegar. Slowly add the oil, whisking until blended. Set aside.
2. To make the salad: Bring a 6-quart pot of water to a boil. Add enough salt to make the water taste like the ocean. Stir in the pasta and cook over high heat, stirring frequently, until the pasta is al dente. As needed, reduce the heat to retain a rolling boil as the pasta cooks. Drain the pasta, shake well, and transfer to the bowl with the dressing. Toss together and set aside to cool.
3. Bring a 4-quart pot of water to a boil. Set aside a medium mixing bowl filled with ice water. Add enough salt to make the boiling water taste like the ocean. Stir a large pinch of salt into the ice water bath. Starting with the lightest colored vegetables, blanch each vegetable separately, cooking each only to the al dente stage. Immediately transfer the blanched vegetables to the ice water bath. When the vegetables are cool to the touch, transfer them to a colander and drain thoroughly.
4. Toss the cooked vegetables, cheese, and basil with the pasta. Taste and correct the seasoning with salt and pepper. Refrigerate for 1 hour and taste and correct the seasoning again before serving.
For this recipe, you will need:
Dressing
Salad
Directions:
1. To make the dressing: In a large mixing bowl, whisk together the mustard, garlic, pepper, and salt. Whisk in the lemon juice and sherry vinegar. Slowly add the oil, whisking until blended. Set aside.
2. To make the salad: Bring a 6-quart pot of water to a boil. Add enough salt to make the water taste like the ocean. Stir in the pasta and cook over high heat, stirring frequently, until the pasta is al dente. As needed, reduce the heat to retain a rolling boil as the pasta cooks. Drain the pasta, shake well, and transfer to the bowl with the dressing. Toss together and set aside to cool.
3. Bring a 4-quart pot of water to a boil. Set aside a medium mixing bowl filled with ice water. Add enough salt to make the boiling water taste like the ocean. Stir a large pinch of salt into the ice water bath. Starting with the lightest colored vegetables, blanch each vegetable separately, cooking each only to the al dente stage. Immediately transfer the blanched vegetables to the ice water bath. When the vegetables are cool to the touch, transfer them to a colander and drain thoroughly.
4. Toss the cooked vegetables, cheese, and basil with the pasta. Taste and correct the seasoning with salt and pepper. Refrigerate for 1 hour and taste and correct the seasoning again before serving.
