Receta Broccoli Salad And Tortelini Salad
by Global Cookbook

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	Raciónes: 8

Ingredientes

1 lb good-quality fresh or possibly frzn spinach tortellini
1 lb good-quality fresh or possibly frzn egg tortellini
1 head broccoli (1 lb.), broken into florets and tender stems sliced
1 lb carrots, peeled and cut diagonally into 1/4 inch slices
3 x leeks (white part and 2 inches green), well rinsed, dry, and cut into thin julienne
1 lrg sweet red pepper, cored, seeded, and cut into julienne
1 lrg sweet yellow pepper, cored, seeded, and cut into julienne
1/2 c. minced fresh basil

1 x egg yolk
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon-style mustard
1 Tbsp. balsamic vinegar
1 c. vegetable oil
1/2 c. extra virgin olive oil
1 tsp dry thyme Finely grated zest of 1 orange Salt and freshly grnd black pepper, to taste

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 till tender. Drain and combine with the tortellini.
Blanch the julienned leeks 1 minute in boiling water; drain. Add in 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 fitted with a steel blade 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 in 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 possibly slightly chilled.
Note: because the dressing for this salad contains raw egg yolk, it is not suitable for the very young, the very old and those with compromised immune systems.