Categories: Goldy Schultz, Meatless, Pasta, Salads, September2015

Ingredients

• Salad:
• 8 oz pasta
• 3/4 cup chopped fresh scallions
• 3/4 cup grated fresh daikon
• 2 cups halved best-quality fresh cherry tomatoes
• 3/4 cup finely chopped cilantro
• 1/4 cup (or more) vinaigrette
• Salt & Pepper to taste
• Vinaigrette:
• 1/4 cup best-quality red wine vinegar
• 1 Tbs Dijon mustard
• 3/4 to 1 tsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup best-quality olive oil

Directions

1. Salad:

2. Cook the pasta and drain it, but do not rinse it. Allow it to cool to room temperature, stirring gently from time to time to keep it from sticking. Mix the pasta with all the chopped vegetables in a large serving bowl. Add vinaigrette until every ingredient is lightly dressed (not slathered). Add more tomatoes, cilantro or scallions to taste. Salt and pepper to taste. Chill. This slalad is best served within 5 hours of being prepared.

3. Vinaigrette:

4. Whisk together vinegar, mustard, sugar, salt, and pepper. Slowly whisk in the oil to make an emulsion. Whisk again before adding 1/4 cup (or a bit more) to the salad. Refrigerate unused vinaigrette.

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