1 tb Lemon juice
1 lb Spinach tortellini
1 lb Egg tortellini
1 lb Broccoli head
1 lb Carrots
3 Leeks
1 lg Sweet red pepper
1 lg Sweet yellow pepper
1/2 c Fresh basil; chopped
1 Egg yolk
1 tb Dijon mustard
1 tb Balsamic vinegar
1 c Vegetable oil
1/2 c Olive oil
1 tb Dried thyme
1 Orange zest; finely grated
1 ds -Salt to taste
1 ds -Black pepper to taste
NOTE: Use good quality fresh or frozen tortellini.
Break the broccoli into florets and slice the
tender stems. Peel and cut the carrots diagonally into
1/4-inch slices. Rinse, dry and cut the white part and
2 inches of the green into thin julienne. Core, seed
and cut into julienne strips the red and yeller
peppers.
Cook the tortellini in boiling salted water
according to package instructions. Drain thoroughly
and place in a large mixing bowl. Cook the broccoli
florets, stems and carrots separately in boiling
salted water just until tender. Drain and combine
with the tortellini. Blanch the julienned leeks 1
minutes in boiling water; drain. Add the leeks, red
and yellow peppers, and fresh basil to the salad and
toss to combine.
Process the egg yolk, lemon juice, mustard and
vinegar in a food processor for 30 seconds. With the
machine running, pour the oils in a thin steady stream
through the feed tube to make a light mayonnaise. Add
the thyme, orange zest and salt and pepper to taste.
Process to combine. Pour the dressing over the salad
and toss to coat thoroughly. Serve at room temperature
or slightly chilled.
