Broccoli Salad And Tortelini Salad Recipe Recipe

Name: Broccoli Salad And Tortelini Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb good-quality fresh or possibly frzn spinach tortellini; 1 lb good-quality fresh or possibly frzn egg tortellini; 1 head broccoli (1 lb.), broken into florets and tender stems sliced; 1 lb carrots, peeled and cut diagonally into 1/4 inch slices; 3 x leeks (white part and 2 inches green), well rinsed, dry, and cut into thin julienne; 1 lrg sweet red pepper, cored, seeded, and cut into julienne; 1 lrg sweet yellow pepper, cored, seeded, and cut into julienne; 1/2 c. minced fresh basil; 1 x egg yolk; 2 Tbsp. fresh lemon juice; 1 Tbsp. Dijon-style mustard; 1 Tbsp. balsamic vinegar; 1 c. vegetable oil; 1/2 c. extra virgin olive oil; 1 tsp dry thyme Finely grated zest of 1 orange Salt and freshly grnd black pepper, to taste

Servings: persons

1 lb good-quality fresh or possibly frzn spinach tortellini
1 lb good-quality fresh or possibly frzn egg tortellini
1 head broccoli (1 lb.), broken into florets and tender stems sliced
1 lb carrots, peeled and cut diagonally into 1/4 inch slices
3 x leeks (white part and 2 inches green), well rinsed, dry, and cut into thin julienne
1 lrg sweet red pepper, cored, seeded, and cut into julienne
1 lrg sweet yellow pepper, cored, seeded, and cut into julienne
1/2 c. minced fresh basil
1 x egg yolk
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon-style mustard
1 Tbsp. balsamic vinegar
1 c. vegetable oil
1/2 c. extra virgin olive oil
1 tsp dry thyme Finely grated zest of 1 orange Salt and freshly grnd black pepper, to taste

1
Cook the tortellini in boiling salted water according to package instructions.
2
Drain thoroughly and place in a large mixing bowl.
3
Cook the broccoli florets, stems, and carrots separately in boiling salted water just till tender.
4
Drain and combine with the tortellini.
5
Blanch the julienned leeks 1 minute in boiling water; drain.
6
Add in the leeks, red and yellow peppers, and fresh basil to the salad and toss to combine.
7
Process the egg yolk, lemon juice, mustard and vinegar in a food processor fitted with a steel blade for 30 seconds.
8
With the machine running, pour the oils in a thin steady stream through the feed tube to make a light mayonnaise.
9
Add in the thyme, orange zest, and salt and pepper to taste.
10
Process to combine.
11
Pour the dressing over the salad and toss to coat thoroughly.
12
Serve at room temperature or possibly slightly chilled.
13
Note: because the dressing for this salad contains raw egg yolk, it is not suitable for the very young, the very old and those with compromised immune systems.

1162

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb good-quality fresh or possibly frzn spinach tortellini, 1 lb good-quality fresh or possibly frzn egg tortellini, 1 head broccoli (1 lb.), broken into florets and tender stems sliced, 1 lb carrots, peeled and cut diagonally into 1/4 inch slices, and more.

Yes, Broccoli Salad And Tortelini Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli Salad And Tortelini Salad Recipe

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