Farfalle with Smoked Salmon, Snow Peas & Lemon-Herb Vinaigrette
Like most pasta salads, this one has a mayonnaise dressing, but the proportions of the ingredients result in a bright, lemony, herbaceous dressing that's not overwhelming.
Loading ...April 8th, 2012
*Find this and other great recipes in… Simple Pleasures By Alfred Portale For 20 years Alfred Portale’s Gotham Bar and Grill has been considered one of New York’s best restaurants. His cookbook Simple Pleasures features 125 easy recipes created for the everyday home cook--even some streamlined Gotham classics--but with the style and sensibility expected from one of America’s greatest chefs. *This recipe has been adapted from its original format.
Servings
4Prep Time
15 minutesCook Time
15 minutesIngredients
- 4 ounces snow peas
- 1 large egg yolk, at room temperature
- 2 tablespoons tablespoons freshly squeezed lemon juice, plus more to finish, plus 1 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- 1/4 teaspoons minced garlic
- 1/8 teaspoons cayenne pepper
- 1 Cup plus 2 tablespoons extra virgin olive oil
- 1/2 Cups cup grapeseed or canola oil
- 1 pound pound dried farfalle (bow-tie) pasta
- 11 Cup cup watercress leaves or pea shoots
- 1/4 Cups cup thinly sliced green onions
- 8 ounces ounces smoked salmon, cut into wide ribbons
- 1/4 Cups cup mixed fresh herbs, such as chives, dill, tarragon, and chervil
Directions
Bring a pot of lightly salted water to a boil over high heat. Fill a large bowl halfway with ice water. Add snow peas to boiling water and cook them until just tender, approximately 1 minute. Using a slotted spoon, transfer peas to ice water to stop the cooking and preserve their colour. Keep water at a boil to cook pasta.
Drain them, julienne them, and set them aside.
In a bowl, whisk together egg yolk, 1 tablespoon of lemon juice, mustard, garlic, cayenne, and a pinch of salt, either by hand or using a electric mixer. Add 1 cup olive oil, a drop at a time at first, and then in a thin steady stream, whisking constantly to form an emulsified dressing. Whisk in lemon zest, the remaining 1 tablespoon lemon juice, and grapeseed oil. If dressing is too thick, whisk in a few drops of warm water. Season to taste with salt and pepper and set it aside.
Add pasta to boiling water and cook until al dente (8 to 9 minutes). Drain pasta and transfer it to a bowl.
Add watercress to bowl, along with remaining 2 tablespoons olive oil. Toss, then let cool at room temperature for ten minutes. Add snow peas, green onions, salmon, and enough dressing to coat nicely. Toss, taste, and adjust seasoning with salt and pepper if necessary. Add a squeeze of lemon juice to brighten the flavours, then toss in herbs. To serve, divide pasta among individual warmed dishes, and grind some black pepper over each serving at the table.
