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Pastrami, Mushroom and
Cucumber Salad Recipe
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Pasta Recipe
- PASTRAMI, MUSHROOM
and CUCUMBER SALAD
Ingredients
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1/2 lb (225g) lasagnette,
broken into quarters
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1/2 lb (225g) pastrami, cut in
strips
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1 stalk celery, sliced
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2 small tomatoes, cut in wedges
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1 English cucumber, about 12
inches (30cm) long, thinly sliced
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3/4 cup (185ml) mushrooms,
thinly sliced
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1/4 tsp (1ml) finely chopped
fresh coriander, for garnish
DRESSING
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1/4 cup (60ml) olive oil
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3 tbsp (45ml) red wine vinegar
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1/3 tsp (2.5ml) Dijon-style
mustard
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salt and freshly ground black
pepper
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1 clove garlic, crushed
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1/4 tsp (1ml) hot chili oil
Method:
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Cook
lasagnette in boiling salted water until al dente;
drain and rinse under cold water, then drain again
before transferring to a salad bowl.
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To
the salad bowl add pastrami, celery, tomato wedges,
cucumber and mushrooms.
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TO
PREPARE DRESSING : Combine dressing ingredients in a
jar and shake well to blend.
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Toss
the dressing through the salad and refrigerate,
covered, for several hours.
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Adjust seasoning and sprinkle with fresh coriander
before serving.
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