Carnival salad

Name: Carnival salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Ribbon noodles; 7-10 Tbsp Salt; 1/8 l Oil; 1 package (300 g) frozen peas; 300 g Cabanossi; 4 Gherkins (from the jar); 1 jar(s) (580 ml; 330 g by weight) Pineapple in pieces; 2 Egg Yolk; 2 TEASPOONS sweet mustard; 7-10 Tbsp Pepper; 250 g medieval Gouda cheese; 1 small head Lollo rosso

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Ribbon noodles
7-10 Tbsp Salt
1/8 l Oil
1 package (300 g) frozen peas
300 g Cabanossi
4 Gherkins (from the jar)
1 jar(s) (580 ml; 330 g by weight) Pineapple in pieces
2 Egg Yolk
2 TEASPOONS sweet mustard
7-10 Tbsp Pepper
250 g medieval Gouda cheese
1 small head Lollo rosso

Directions

1
Cook the pasta in boiling salted water for 12-15 minutes. Defrost peas. In the meantime, cut the sausage and gherkins into slices. Drain the pineapple and collect the juice.
2
Whisk the egg yolk and mustard with the whisk of the hand mixer. Gradually stir the remaining oil into the egg yolk mixture. Season to taste with salt, pepper, pineapple juice and gherkin liquid. Grate cheese into the mayonnaise.
3
Wash the salad, drain well and pluck into bite-sized pieces. Put all ingredients in a bowl and mix with the mayonnaise. Cover the salad and leave to stand for at least 30 minutes. Season to taste again before serving.

Categories & Tags

Snacks/PartyexoticSilverster

Carnival salad

Ingredients

Directions

Categories & Tags

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