Orecchiette Salad
Cold pasta salads are a summertime favourite on their own or served as a companion to grilled foods. This orecchiette salad features crisp prosciutto strips, a lemony dressing, fresh asparagus and ricotta salata and is served with pork a kebab.
Ingredients
250 grams (8 ounces) orecchiette (ear-shaped pasta)
Salt
800 grams (1 3/4 pounds) asparagus, about two large bunches
7 ml (1 1/2 tsp) canola oil
113 grams (4 ounces) prosciutto, very thinly sliced
1 ml ( 1/4 tsp) fresh garlic, mashed to a paste (about one small clove)
30 ml (2 tbsp) white wine vinegar
30 ml (2 tbsp) lemon juice
10 ml (2 tsp) Dijon mustard
175 ml ( 3/4 cup) extra virgin olive oil
170 grams (6 ounces) ricotta salata, thinly sliced and crumbled
15 ml (1 tbsp) lemon zest (about one lemon)
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Cook pasta in salted boiling water until tender, 12 to 14 minutes. Drain and reserve. Trim asparagus and cook in salted boiling water until just tender, 3 to 4 minutes, and transfer to an ice bath to cool. Drain and reserve.
Heat oil in large cast-iron skillet or saute pan over medium-high heat until smoking hot. Cook prosciutto slices flat in pan, in batches, until each slice is firm and brown around its ridges but not yet crisp, about 30 seconds a side. Transfer to plate lined with paper towels to drain.
In small bowl, whisk garlic with vinegar, lemon juice and mustard; add olive oil in a thin stream, whisking, until dressing emulsifies.
In large serving bowl, toss dressing with pasta. Cut asparagus crosswise into 2.5 centimetre (1-inch) lengths, and add to bowl, along with ricotta. With kitchen scissors, cut prosciutto into 0.6-centimetre- ( 1/4-inch) wide strips into bowl. Sprinkle lemon zest over top of salad and toss thoroughly to combine. Season to taste with salt and black pepper. Makes 4 to 6 servings.
Ingredients250 grams (8 ounces) orecchiette (ear-shaped pasta)
Salt
800 grams (1 3/4 pounds) asparagus, about two large bunches
7 ml (1 1/2 tsp) canola oil
113 grams (4 ounces) prosciutto, very thinly sliced
1 ml ( 1/4 tsp) fresh garlic, mashed to a paste (about one small clove)
30 ml (2 tbsp) white wine vinegar
30 ml (2 tbsp) lemon juice
10 ml (2 tsp) Dijon mustard
175 ml ( 3/4 cup) extra virgin olive oil
170 grams (6 ounces) ricotta salata, thinly sliced and crumbled
15 ml (1 tbsp) lemon zest (about one lemon)
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Cook pasta in salted boiling water until tender, 12 to 14 minutes. Drain and reserve. Trim asparagus and cook in salted boiling water until just tender, 3 to 4 minutes, and transfer to an ice bath to cool. Drain and reserve.
Heat oil in large cast-iron skillet or saute pan over medium-high heat until smoking hot. Cook prosciutto slices flat in pan, in batches, until each slice is firm and brown around its ridges but not yet crisp, about 30 seconds a side. Transfer to plate lined with paper towels to drain.
In small bowl, whisk garlic with vinegar, lemon juice and mustard; add olive oil in a thin stream, whisking, until dressing emulsifies.
In large serving bowl, toss dressing with pasta. Cut asparagus crosswise into 2.5 centimetre (1-inch) lengths, and add to bowl, along with ricotta. With kitchen scissors, cut prosciutto into 0.6-centimetre- ( 1/4-inch) wide strips into bowl. Sprinkle lemon zest over top of salad and toss thoroughly to combine. Season to taste with salt and black pepper. Makes 4 to 6 servings.
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