Pastrami, Mushroom and Cucumber Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
|
I borrowed a book from my neighbor called The New Pasta Cookbook and want to put the recipes I want to try on here. This looks very good. Cook time is chilling time. Ingredients:
1/2 lb thin lasagna noodle, broken into quarters (also called lasagnette) |
1/2 lb pastrami, cut in strips |
1 celery rib, thinly sliced |
2 small tomatoes, cut in wedges |
1 cucumber, about 12 inches long, thinly sliced (english) |
3/4 cup mushroom, thinly sliced |
1/4 teaspoon fresh cilantro, chopped (for garnish) |
1/4 cup olive oil |
3 tablespoons red wine vinegar |
1/2 teaspoon dijon mustard |
salt & freshly ground black pepper, to taste |
1 garlic clove, crushed |
1/4 teaspoon hot chili oil |
Directions:
1. Cook lasagnette in boiling salted water until al dente; drain and rinse under cold water; then drain again before transferring to a salad bowl.
2. To the salad bowl add pastrami, celery, tomato wedges, cucumber and mushrooms.
3. To Prepare Dressing:.
4. Combine dressing ingredients in a jar and shake well to blend.
5. Toss the dressing through the salad and refrigerate, covered, for several hours.
6. Adjust seaoning and sprinle with fresh cilantro before serving.
|
|