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1
Dressing: Mix olive oil, lemon juice, water, parmesan cheese, salt and pepper in a small bottle and shake vigorously till an emulsion is formed.
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2
Add a dash of tobasco sauce if you wish.
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3
Let it remain in the bottle.
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4
Keep in refrigerated for about an hour.
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5
Do not freeze it.
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6
Cook the penne until just soft.
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7
Make sure to retain their firmness.
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8
Keep aside.
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9
Refer my attached recipe on how to cook penne.
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10
For the salad: Cut all vegetables into long juliennes preferably equal sized.
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11
Make sure to de-seed the cucumber.
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12
In case you wish to add mushrooms, cut them into slices or quarters as per choice.
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13
Cut the cheese into 5mm blocks.
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14
Make the spring onions into threads.
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15
Tear the lettuce into shreds and cut the tomatoes into juliennes and keep aside.
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16
In a pan add some olive oil and butter.
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17
Add chilli flakes once it is hot.
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18
Toss the vegetables into the pan and stir.
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19
Ensure to keep flame in high.
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20
We want the veggies to retain the crunch.
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21
After 3 minutes add the tomatoes and cheese.
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22
Keep on flame for a minute and remove.
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23
Take a glass bowl and transfer the veggies into it.
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24
Add salt pepper and the cooked penne and mix with hand gently
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25
Now take the dressing from the fridge and shake well once again.
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26
Pour it over the salad and mix again.
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27
Serve immediately.
