Salad with Pasta
Tonight I made a salad using left-over ham from Christmas dinner. I combined an heirloom tomato with honey-glazed ham and mâché, but included a special dressing.
- 2 parts Tasmanian Leatherwood Honey
- 1 part lemon juice
- 2 parts extra-virgin olive oil
- salt, pepper
Leatherwood honey was a gift I received during the holidays, and has an incredibly unique and strong flavor and smell: a little goes a long way.
Here’s another angle for those who love salad:
I also made an awesome pasta dish with left-over mushrooms. I call it, simply, Linguini alla Funghi.
Linguini alla Funghi
This recipe serves 2.
- 5 garlic cloves
- half-carton crimini mushrooms, cleaned and washed
- one carton oyster mushrooms, cleaned, and chopped
- one shallot
- diced sun-dried tomatoes
- 2 tsp. sun-dried tomato paste
- green, ripe Tuscan olive oil
- parmesan cheese
- salt, pepper
- zest of one lemon
- juice of one-half lemon
- 4 Tbsp. beef stock
- 3 Tbsp. red wine
- 3 Tbsp. fresh tarragon leaves, chopped
- one-half pound Italian linguini
Sauté one garlic clove, the shallot, minced, with olive oil for a few minutes, then add the fungus. Add pepper, salt, tomato paste. Add wine, reduce; add beef stock, reduce, and cover on low. Boil pasta.
Next, add the sun dried tomatoes, more garlic, and lemon zest. Cover. When pasta is done, add 3 Tbsp. of pasta water, more salt, lemon juice, and tarragon. Stir to coat in sauce pan, and cover for 2 minutes. At the end, add copious streams of the Tuscan oil and parmesan cheese, and more fresh cracked pepper, if desired.
I make pasta often, but this was one of the better pasta dishes I’ve ever made. I think it was the addition of lemon, and the good-quality EVOO.
Toasted Tuscan-style bread sopped up extra dressing.
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