LINGUINI SALAD WITH SUMMER VEGETABLES

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We did this in our 2013 APRIL DINNER SHOW with the first of the season Wild King Salmon from the mouth of the Columbia River.

Ingredients:

  • 1 cup each julienne asparagus, red bell pepper, cabbage or kale

  • 3 tablespoons grape seed oil
  • 3 tablespoons good balsamic vinegar
  • 1 teaspoon chili paste
  • 1 tablespoon pistachio oil
  • 1/4 cup parsley leaves
  • 3 tablespoons mint, torn small or ribbon cut at last minute
  • 1-2 cups quartered strawberries (or 6 figs, quartered, or 1-2 cups cherry tomatoes, halved)
  • 1 pound coriander linguini

Method:

Combine julienne vegetables in large bowl; toss well with oils, balsami, chili and herbs. Toss with chilled cooked coriander linguini. Garnish with fruit and additional mint, if desired. Serve.






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