| Caesar Salad with Tortellini
3 tablespoons of Fresh lemon juice
2 tablespoons of water
1 1/2 tablespoons of Olive oil
1 teaspoon of Anchovy paste
1/8 teaspoon of freshly ground pepper
1 Clove garlic, crushed
9 ounces of uncooked cheese tortellini
12 cups of torn romaine lettuce
1 1/2 cups of fresh asparagus, 2"pieces
1/4 cup Fresh grated parmesan cheese |
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Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. Arrange the asparagus in a vegetable steamer over boiling water. Cover and steam 2 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to coat. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese on top. Serving size 6Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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