Chorizo and Fiddlehead Pasta Salad
Chorizo and Fiddlehead Pasta Salad
Ingredients
- 2 cups (500 ml) fiddleheads, thoroughly washed and drained
- 3/4 lb (340 g) gemelli pasta
- 5 oz (170 g) chorizo sausages, diced
- 1 tbsp (15 ml) olive oil
- 1 English cucumber, halved lengthwise, seeded and thinly sliced
- 1/4 cup (10 g) fresh flat-leaf parsley, finely chopped, plust more for serving
- 1/2 cup (100 g) oli-packed sundried tomatoes, drained and chopped
- 1 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 1 egg yolk
- 1 garlic clove, finely chopped
- 3/4 cup (180 ml) vegetable oil
Instructions
- Bring two large pots of salted water to a boil. Plunge the fiddleheads into the first pot and cook for 5 minutes. Drain and discard the water. Repeat with the second pot of boiling water. Plunge the fiddleheads into a bowl of ice water to stop the cooking. Drain and set aside in a large bowl.
- Meanwhile, in another large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly.
- In a skillet over medium heat, brown the chorizo in the oil. Drain the chorizo and set aside.
Chorizo and Fiddlehead Pasta Salad