Butter Lettuce
Shell Pasta
Thin Asparagus and Petite Peas
Tarragon, Basil, Italian Parsley
Dijon Vinaigrette
Crumbled Feta
Smoked Salmon Rosettes
Cook frozen petite peas in boiling water with salt for about 3 minutes. Add thin asparagus spears and cook for one minute longer. Drain then shock in an ice bath.
Tarragon, Italian Parsley, and Basil
Jacques Pepin’s Vinaigrette in a Jar:
2 tsp chopped garlic
3 Tbs Dijon-style mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 c red or white wine vinegar
1 c extra virgin olive oil
I also add 2 tsp minced shallot.
Put all ingredients in a jar, screw on the lid, and shake very well.
Toss torn butter lettuce leaves with cooled cooked pasta shells, peas and asparagus, lots of chopped fresh herbs, and Dijon vinaigrette.
Serve with crumbled feta and smoked salmon rosettes made by slicing the smoked salmon into strips with one end thicker than the other. Roll the thick end towards the thin end to make a rosette.
Pretty. Summer. Salad.
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Such a list of great ingredients! I want some!
love those salmon rosettes.
Thanks All!
Hi Stace – it is a lot like your Pasta Verde I think! I got this idea from a photo I saw in Bon Appetit a few months ago of a pasta salad with butter lettuce and prosciutto, This is not close to their recipe but I really liked their idea of pairing butter lettuce and pasta. They had the pasta as the star, here it is more a lettuce salad with pasta as an accent with salmon and feta, veggies and herbs.
And everyone, you should look at Stacey's Pasta Salad Verde, it rocks!
LL
Green on green, with a touch of coral pink – perfect!
OMG that pic has me wanting to reach inside my screen with a fork! Thanks for the tip on the rosettes, I can impress my food critic 🙂