Culinary Workshop - Culinary Art - Apr. 2009
Ingredients
| Fusilli (or Macaroni) | 90g ... Boil al dente in water with oil removed |
| Tomato | 1 ... Remove seeds and cut into 3cm cubes |
| Orange | 1 ... Peel into wedges |
| Snow Peas | 60g ... Boil |
| Asparagus | 2-3 stalks ... Cut into 5-6cm pieces and boil |
| Broccoli | 60g ... Divide into small florets and boil |
| Salad Spinach | 100g ... Cut into 3cm pieces |
| Lemon | As needed ... Sliced into rings |
Dressing
| Tomato Juice | 2 tablespoons |
| Red Wine Vinegar | 2 tablespoons |
| Whole Grain Mustard | 2 teaspoons |
| Olive Oil | 80ml |
| Sugar | 1 teaspoon |
| Salt | 1/3 teaspoon |
| Pepper | To taste |
Instructions
- Once the boiled fusilli has cooled slightly, mix with 3 tablespoons of the dressing.
- Toss the fusilli, boiled vegetables, and spinach with the remaining dressing.
- Arrange on a plate and garnish with lemon slices.